Description
Delight in fudgy brownies infused with Vietnamese coffee and a luscious condensed milk swirl.
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
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- 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.
- Beat in the eggs, one at a time, ensuring they’re fully incorporated.
- Stir in the vanilla extract until well blended.
- Sift the flour, salt, and Vietnamese coffee powder into the mixture.
- Fold until just combined, ensuring not to overmix.
- Pour half of the batter into the prepared baking pan.
- Drizzle half of the sweetened condensed milk over the batter.
- Pour the remaining batter over the condensed milk layer.
- Swirl the remaining sweetened condensed milk on top using a knife or a toothpick.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for at least 15 minutes before cutting into squares.
Notes
These brownies can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg