Vietnamese coffee has an incredibly strong and sweet flavor that pairs perfectly with a deep dark fudgy brownie. This recipe for Vietnamese coffee brownies is decadent and nuanced.
A Unique Twist on a Classic Dessert
If you’re a coffee lover and a dessert enthusiast, Vietnamese coffee brownies are the perfect fusion for your sweet tooth. With the bold, rich flavors of Vietnamese coffee paired with the decadence of chocolate brownies, this recipe brings a unique twist to your traditional brownie. Whether you’re new to Vietnamese coffee or a seasoned fan, this dessert will surely become a favorite. If you are looking for some other unique twists on classic desserts, try my pistachio halva rice krispies or my strawberry matcha black and white cookies!
What is Vietnamese Coffee?
Vietnamese coffee has a strong, rich flavor since it is brewed using robusta beans. Robusta beans do contain more caffeine than arabica beans (what you may find brewed in your drip coffee at an American coffee shop) so it delivers a bold and intense coffee flavor. Traditionally, it’s served with sweetened condensed milk, creating a balance of strong coffee and creamy sweetness. The robusta beans give Vietnamese coffee a distinctive taste—one that perfectly complements chocolate in brownies.
How do I make a fudgy brownie?
Well, this brownie is ridiculously fudgy. For some, maybe even TOO fudgy if there is such a thing. Since we are using a pretty low ratio of dry ingredients (flour and cocoa powder) to the chocolate in this recipe, the result is thick and quite literally fudge like. Make sure you bake them at least 40 minutes, if not more. To know the brownies are done, stick a clean toothpick in the center and it should come out with a few crumbs but not completely covered in batter.
Equipment
- 1 8X8 square pan
- Parchment Paper
Ingredients
Brownie Batter
- 1 cup unsalted butter (227g)
- 1 cup dark chocolate chips chocolate chips (6 oz)
- 1 cup granulated sugar (200g)
- 1/2 cup light brown sugar lightly packed (95g)
- 1/4 cup +1 tablespoon Dutch-process cocoa powder spooned and leveled (30g)
- 1/4 cup+1 tablespoon black cocoa powder 30g (if you do not have it, just substitute with more dutch processed cocoa powder)
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 3 tbsp brewed Vietnamese Coffee (if you cant find this, use 3 tablespoons regular coffee AND 1 tablespoon of espresso powder to strengthen the flavor)
- 1/2 cup all-purpose flour (spooned and leveled) (60g)
- 1/2 tsp kosher salt
Condensed Milk Swirl
- 5 oz cream cheese (150g) softened at room temp
- 2 tablespoons granulated sugar (15g)
- 2 tablespoons condensed milk (40g)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup AP flour (30 grams)
- 1/4 tsp kosher salt
Instructions
Make the Swirl
- Combine cream cheese, granulated sugar, and condensed milk. Using a hand mixer or whisk, cream until well combined and fluffy.
- Add in egg and vanilla and mix again until combined
- Add in flour and salt. Mix until smooth. Set aside
Make the brownies
- Line an 8X8 square pan with parchment paper, making sure to leave overhang so you can lift the brownies out when they are done
- Measure out the chocolate chips and place them in a heat-proof bowl or measuring cup, set aside
- In a medium saucepan, add the butter and turn the heat to medium, turn the heat to medium-high, and let the butter foam and sputter until it starts to turn a golden brown. Swirl the pan around making sure to remove the pan from the heat as you see the butter darken to a deeper brown
- Pour the browned butter directly over the chocolate chips and let sit for at least 3 minutes. The heat of the butter will melt the chips! Then stir using a spoon or nonstick spatula until the chips and the butter are completely smooth
- In a separate large bowl add the granulated sugar, light brown sugar, 3 eggs,1 tsp vanilla extract, and both cocoa powders. Whisk vigorously until the mixture is completely smooth and lightens in color
- Add in the browned butter and chocolate mixture and mix until smooth. Add in the brewed Vietnamese coffee. Mix again until combined.
- Add in the flour and salt and mix again until smooth
- Pour *almost* all of the batter in the pan reserving 1/2 cup of batter on the side (this will be used to swirl in the condensed milk layer)
- Once the brownie batter is in the pan, dollop the condensed milk mixture in circles around the surface of the brownies, then dollop the reserved brownie batter on top too. Using a knife swirl the two together by dragging the knife through the batter (see video)
- Bake at 325F for 45-50 minutes or until the top is puffed and the center is almost completely set. The condensed milk swirl may get a bit brown, feel free to cover the top of the bars with tin foil if this happened.
- Remove from the oven and let cool for 1 hour. Slice and enjoy!
So.good, smooth and delicious taste! Tks for this wonderful recipe!
These brownies are the BEST EVER! The fudgy texture and flavor of the coffee work so well together that I couldn’t stop at just one brownie. This recipe is going into our household’s dessert rotation. Thank you for sharing the magic!
These were a hit on the Thanksgiving dessert table ! My only mistake was making one batch thanks @lilypcrumbs
Really good and easy to make
Trippled the recipe and used 6 sticks of butter, 10oz of dark chocolate,11.5oz milk chocolate with 1.5 cups cocoa powder, and 1/4c of coffee( 20g dark roast, 3tbsp espresso). Came out perfect not dry at all even after needing to bake for close to an hr.
Love love love!
I’ve made this recipe twice already. While the flavors are great, the texture of it is off. It has come out too crumbly both times I made it. I weighed all of my ingredients and followed the directions. Not sure what went wrong.
My husband said these are the best brownies he’s ever had. I would agree. I loved the fudginess…I thought it was a dream come true. It is definitely a lot though so I would add a bit more flour if you don’t love it too fudgey.
The recipe calls for Condensed Milk – can I assume that is Sweetened Condensed Milk? Thanks!
I didn’t see in the video how you used the remainder of the batter with the condensed milk swirl? Maybe I’m watching the wrong video?
These were absolutely incredible! Probably the best brownie recipe I’ve ever made! I decided to chill my batter overnight to intensify the flavors but I think it messed with the baking time so I had to throw them in longer and the top ended up browning a bit–they still tasted amazing!
Perfect!!!!
Can you answer Anita’s post please?
Would love this recipe.
Hello! These look amazing and I can’t wait to make them! Quick question regarding the coffee required in the recipe. Does this recipe call for 3 tablespoons of coffee (liquid) or 3 tablespoons of ground coffee (dry)? Thanks!!
Hi there! This calls for 3 tablespoons of liquid coffee!
They’re really good!!!!!!!!!!!!!!!!!!!!!!!!! Very fudgey and the coffee flavor is very nice!
I am so so glad you liked them 😊 !!!
j1o4hd
these were SO good!! I saw Lily post them on tiktok and had to immediately make them! they were so easy to prepare and came out super rich and moist!