Description
Decadent brownies infused with Vietnamese coffee and creamy condensed milk swirls.
Ingredients
- 1 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp salt
- 2 tbsp Vietnamese coffee powder (or strong brewed espresso powder)
- ½ cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line an 8×8-inch baking pan with parchment paper.
- In a saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the sugar, eggs, and vanilla until well combined.
- Slowly add the melted chocolate mixture to the sugar and egg mixture, stirring to combine.
- Sift flour, salt, and coffee powder into the wet ingredients and fold gently until just combined.
- Pour half of the batter into the prepared pan.
- Drizzle half of the sweetened condensed milk over the batter.
- Pour the remaining batter on top, then drizzle the rest of the condensed milk.
- Using a knife or skewer, swirl the condensed milk into the brownie batter.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow brownies to cool completely before cutting and serving.
Notes
Experiment with the amount of coffee for a stronger or milder flavor. Be sure to let brownies cool completely before cutting for cleaner edges.
