Vietnamese Coffee Swirl Brownies

Ingredients

• 0.5 cup Unsalted butter (1 stick, plus more for greasing the pan)
• 4 oz Unsweetened chocolate (chopped)
• 1.25 cup Granulated sugar (provides the crackly top)
• 0.25 cup Unsweetened cocoa powder (for rich flavor)
• 2 Large eggs (room temperature)
• 1 tbsp Vanilla extract
• 0.5 cup All-purpose flour (keep it low for chewiness)
• 0.5 tsp Kosher salt (plus more for finishing)
• 0.5 cup Semi-sweet chocolate chips (optional)
• 4 oz Cream cheese (room temperature)
• 0.25 cup Sweetened condensed milk (plus more if desired for serving)
• 1 tbsp Ground espresso beans (or finely ground coffee)

Steps

1. 1

   Preheat your oven to 350°F (175°C). 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.

2. 2

   In a medium saucepan over low heat, melt the 1/2 cup butter. Once partially melted, add the 4 oz of chopped unsweetened chocolate.

3. 3

   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.

4. 4

   Whisk the 1 1/4 cups sugar into the chocolate mixture until combined. This helps cool the batter further and ensures a crackly top.

5. 5

   Whisk in 1/4 cup unsweetened cocoa powder and 1/2 tsp kosher salt.

6. 6

   Add the 2 eggs one at a time, whisking thoroughly after each addition until the batter is glossy.

7. 7

   Stir in 1 tbsp vanilla extract, then fold in 1/2 cup all-purpose flour until just combined. Do not overmix.

8. 8

   Fold in the 1/2 cup chocolate chips (and nuts if using). Pour the batter into the prepared baking pan and spread it evenly.

9. 9

   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.

10. 10

    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.

11. 11

    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.

12. 12

    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.

13. 13

    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.

14. 14

    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 per serving

• dessert
• brownies
• baking
• chocolate
• coffee
• vietnamese coffee
• holiday
• vegetarian