Vietnamese Coffee Swirl Brownies
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Fudgy, chewy chocolate brownies featuring a striking swirl of sweetened condensed milk and espresso-infused cream cheese, inspired by the flavors of Vietnamese iced coffee.
- Time
- 2 hours 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Brownie Batter
- 115 g
- 250 g
- 25 g
- 100 g
- 13 g
- 65 g
- 3 g
- 85 g
Coffee Swirl Topping
- 75 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 955 g before cooking, which is about 60 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Butter a 9-inch square baking pan and line it with parchment paper, leaving an overhang on two sides to help lift the brownies out later.
In a medium saucepan over low heat, melt the 1/2 cup butter. Once partially melted, add the 4 oz of chopped unsweetened chocolate.
Stir the chocolate and butter until mostly melted, then remove from heat. Let the residual heat finish melting the mixture until smooth. Set aside to cool slightly so the eggs don't scramble when added.
Whisk the 1 1/4 cups sugar into the chocolate mixture until combined. This helps cool the batter further and ensures a crackly top.
Whisk in 1/4 cup unsweetened cocoa powder and 1/2 tsp kosher salt.
Add the 2 eggs one at a time, whisking thoroughly after each addition until the batter is glossy.
Stir in 1 tbsp vanilla extract, then fold in 1/2 cup all-purpose flour until just combined. Do not overmix.
Fold in the 1/2 cup chocolate chips (and nuts if using). Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, beat the 4 oz of room temperature cream cheese until smooth and lump-free. Whisk in 1/4 cup sweetened condensed milk until glossy.
Add 1 tbsp ground espresso to the cream cheese mixture and stir very briefly—you want visible streaks of coffee, not a fully blended mixture.
Dollop the coffee-cream cheese mixture over the brownie batter. Use an offset spatula or knife to swirl the topping into the batter, reaching down into the chocolate layer to create a marbled effect.
Bake for 30 to 40 minutes. Check at 30 minutes; a toothpick inserted into the center should come out with moist crumbs clinging to it, not liquid batter.
Remove from the oven and sprinkle with a little extra salt if desired. Let the brownies cool completely in the pan for at least 2 hours to set. For cleaner cuts, chill in the refrigerator before slicing.
To slice, lift the brownies out using the parchment overhang. Flip the block upside down on a cutting board and use a clean, sharp knife (wiping between cuts) for the neatest squares.
Notes
Storage: These brownies keep well in the fridge for up to a week if covered tightly, and they also freeze beautifully. Pan sizes: A 9-inch pan is standard. An 8-inch pan will result in thicker brownies and require a longer bake time. A 9x13-inch pan will produce thin, delicate brownies and require a shorter bake time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 248
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 14 g
- Fiber
- 2 g
Where the calories come from
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