Vietnamese Coffee Swirl Brownies

Ingredients

• 1 cup unsalted butter (225 grams, plus more for pan)
• 8 oz unsweetened chocolate (225 grams, coarsely chopped)
• 1 tsp instant espresso powder
• 0.75 tsp fine sea salt
• 2 cup sugar (400 grams)
• 2 tbsp unsweetened cocoa powder (preferably Dutch-process)
• 4 eggs (large, room temperature)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour (125 grams)
• 0.5 cup bittersweet chocolate chips (85 grams, optional)
• 0.66 cup cream cheese (170 grams, softened)
• 3 tbsp sweetened condensed milk
• 1.5 tsp ground espresso or dark roast coffee beans
• flaky sea salt (for sprinkling)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Lightly butter a 9-inch square baking pan. Line the pan with parchment paper, ensuring there is about 2 inches of overhang on two opposite sides to serve as handles for easy removal later.

2. 2

   In a large, heavy saucepan over medium-low heat, combine the 1 cup of butter, 8 ounces of chopped unsweetened chocolate, 1 teaspoon instant espresso powder, and 3/4 teaspoon fine sea salt. Stir occasionally until the butter and chocolate are completely melted and smooth. Alternatively, melt these ingredients in a microwave-safe bowl in 30-second bursts, stirring in between.

3. 3

   Remove the saucepan from the heat. Whisk in the 2 cups of sugar and 2 tablespoons of cocoa powder until the mixture is smooth. Add the 4 eggs and 1 tablespoon of vanilla extract, whisking until fully incorporated.

4. 4

   Gently whisk in the 1 cup of all-purpose flour just until no streaks of flour remain. If using, use a spatula to fold in the 1/2 cup of bittersweet chocolate chips.

5. 5

   Pour the brownie batter into the prepared baking pan and use a spatula to spread it into an even layer.

6. 6

   Prepare the topping: In a small bowl, whisk together the 2/3 cup softened cream cheese and 3 tablespoons sweetened condensed milk until perfectly smooth. Use a spatula to fold in the 1 1/2 teaspoons ground espresso beans until just combined; do not overmix, as you want to see distinct speckles.

7. 7

   Dollop the cream cheese mixture over the brownie batter. Use a knife or small spatula to swirl the two together, pulling some of the dark batter up through the white topping to create a marbled effect. Sprinkle the top lightly with flaky sea salt.

8. 8

   Bake for 30 to 40 minutes. The brownies are done when the top looks dry and firm, the edges begin to pull away from the pan, and the center is set but still soft. A toothpick inserted into the center should come out slightly gooey. Note: Ceramic or glass pans may require an additional 5 minutes.

9. 9

   Transfer the pan to a wire rack and allow the brownies to cool completely in the pan.

10. 10

    For the cleanest slices, refrigerate the cooled brownies for at least 1 hour. Once chilled, lift the slab out using the parchment handles, invert it onto a cutting board, peel off the paper, and slice them upside down using a sharp knife wiped clean between cuts.

Notes

Storage: Keep in an airtight container in the refrigerator for up to one week. These also freeze well. For best results when swirling, ensure the cream cheese topping and the brownie batter are at a similar temperature.

Nutrition per serving

• dessert
• brownies
• baking
• coffee
• espresso
• vietnamese coffee
• chocolate