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Irresistible Vietnamese Coffee Brownies with Condensed Milk Swirl

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A decadent fusion of rich chocolate and Vietnamese coffee, enriched with a creamy condensed milk swirl for a delightful dessert experience.

Ingredients

Scale
  • 1 cup unsalted butter
  • 8 oz semisweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp Vietnamese coffee powder
  • 1/2 cup sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Melt the butter and semisweet chocolate together in a medium saucepan over low heat, stirring until smooth. Remove from heat and add the granulated sugar, mixing well to combine.
  3. Beat in the eggs, one at a time, ensuring they’re fully incorporated.
  4. Stir in the vanilla extract until well blended.
  5. Sift the flour, salt, and Vietnamese coffee powder into the mixture. Fold until just combined, ensuring not to overmix.
  6. Pour half of the batter into the prepared baking pan. Drizzle half of the sweetened condensed milk over the batter.
  7. Pour the remaining batter over the condensed milk layer. Swirl the remaining sweetened condensed milk on top using a knife or a toothpick.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for at least 15 minutes before cutting into squares.

Notes

For sugar-free options, consider using Stevia, Monk fruit, or Allulose. Store in an airtight container for up to a week.

Nutrition

Find it online: https://www.glutenfreez.com/vietnamese-coffee-brownies/