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Vietnamese Coffee Brownies with a Condensed Milk Swirl
6 Reviews

Vietnamese Coffee Brownies with a Condensed Milk Swirl

These thick and fudgy brown butter brownies are flavored with Vietnamese coffee and swirled with condensed milk
Cook Time1 day 40 minutes
Servings 12
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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 Vietnamese Coffee (if you cant find this, use 3 tablespoons regular coffee AND 1 tablespoon of espresso powder)
  • 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 40-45 minutes or until the top is puffed and the center is almost completely set.
  • Remove from the oven and let cool for 1 hour. Slice and enjoy!