Vietnamese Coffee Brownies with Sweetened Condensed Milk

If you love brownies and Vietnamese iced coffee with sweetened condensed milk (Cà Phê Sữa Đá), these Vietnamese coffee brownies are for you.

They’re fudgy, rich, and topped with streaks of sweetened condensed milk for a creamy finish.

Easy to make and impossible to resist, this recipe also includes tips to get a crackly top, fudgy center, or more cakey texture.

It’s perfect for every brownie lover who wants a Vietnamese twist.

Ingredients You Will Need

To make these decadent Vietnamese coffee brownies and be loved by all, gather the follow ingredients:

• Eggs, sugar, and vanilla extract– Provide structure, sweetness, and the signature aroma in most American baked goods.
• Butter – Melted butter adds richness. I’m using unsalted butter. If using salted, reduce the salt by half in the recipe.
• All-purpose flour – For the batter.
• Cocoa powder – Provides chocolate flavor and deep color.
• Salt – Balances sweetness and enhances chocolate and coffee flavors.
• Vietnamese instant coffee – There are many brands of Vietnamese instant coffee. My favorite brand is G7, which you can easily find at Asian supermarkets and sometimes Costco.
• Sweetened condensed milk – Creates creamy streaks on top and adds the signature sweetness of Vietnamese coffee. Use a squeeze-able bottle (see picture below) for more control and thinner streaks.
• Baking powder (optional) – Helps create a more airy, cakey texture if desired. I’m leaving it without for a more fudgy texture.

How to Make Vietnamese Coffee Brownies

Step 1: Preheat oven

Preheat oven to 350°F. Line an 8×6-inch pan with parchment, using a little butter to help it stick.

Step 2: Mix wet ingredients

In a large bowl, whisk eggs, sugar, and vanilla until frothy. Melt butter and slowly whisk it in.

Step 3: Mix dry ingredients

In a medium bowl, sift together salt, flour, cocoa, and Vietnamese coffee. Fold into the wet mixture until just combined.

Step 4: Bake

Pour batter into the pan, smooth the top, and gently tap to release air bubbles. Drizzle sweetened condensed milk over the top. Bake about 30 minutes, until edges are set.

Cool completely, then cut into 12 pieces and enjoy.

FAQs

How to get a crackly top?

The secret to a crackly brownie top is whisking the eggs, sugar, and vanilla until very frothy and pale. This step creates the thin crackly layer that gives it the signature brownie look.

A hand electric mixer is highly recommended, as whisking by hand can be exhausting. For these brownies, I whisked by hand for about three minutes before giving up and still got some crackly tops. Good enough is my motto!

How can I make brownies fudgy or more cakey?

For fudgy brownies, avoid overmixing. Just fold the flour in just until it disappears.

For a more cakey texture, add a little baking powder to the flour and mix a bit more to incorporate air.

How to Create Thin Streaks with Sweetened Condensed Milk

When drizzling the sweetened condensed milk, aim for thin strands. Large blobs can burn and leave holes in the brownies.

If you don’t have a squeeze bottle, heat a small portion of the milk in the microwave and use a toothpick or wooden skewer to drag it across the top, creating thin, even streaks.

Do I need to sift the dry ingredients?

Sifting helps prevent lumps and ensures an even mixture, but I have also skipped this step too and the difference was subtle especially with more fudgy brownies. If you don’t have a sifter or a wire mesh to run the flour and dry ingredients through, no problem. You can skip that step.

Storage & Reheating

Once your brownies are fully cooled, cut them into pieces and store them in an airtight container. At room temperature, they’ll stay fresh for about 3 days, up to a week in the refrigerator, or frozen for up to three months.

I actually enjoy these brownies chilled, straight from the fridge if stored away. But you can let them come to room temperature before serving. For those who prefer a slightly warm treat, microwave for 15–30 seconds but no more, or they’ll turn into goo.