Description
Vietnamese coffee brownies topped with streaks of sweetened condensed milk. Easy to make and impossible to resist, this recipe includes instructions for a crackly top, fudgy center, or cakey texture. The choice is yours.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup (218g) granulated white sugar
- 2 teaspoons vanilla extract
- 3/4 cup (174g/1.5 sticks) unsalted butter
- 1/2 teaspoon salt
- 1 cup (150g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 pack (16g) G7 Vietnamese instant coffee
- Sweetened condensed milk (for drizzle, about 1 tablespoon)
Instructions
- Preheat oven to 350°F. Line a 8×6-inch or similar size pan with parchment paper, using a little butter (3/4 cup/174g/1.5 sticks) to help the paper stick to the pan.
- Mix wet ingredients: In a large mixing bowl, whisk the eggs (2), sugar (1 cup/218g), and vanilla extract (2 teaspoons) until frothy. See the notes below for an optional crackly top. Melt the butter in the microwave (about 1 minute). Slowly whisk in the butter mixture.
- Mix dry ingredients: In a medium bowl, sift together the salt (1/2 teaspoon), flour (1 cup/150g), cocoa powder (1/3 cup/30g), and Vietnamese coffee (1 pack/16g) until combined. See notes below for a more cakey texture. Fold flour mixture into the wet mixture until just combined.
- Bake: Pour the batter into the pan, even out the top, and gently tap on counter (with towels underneath recommended) to release air bubbles. Drizzle thin streaks of sweetened condensed milk over the top (avoid large blobs, which can create holes and burn). Bake for about 30 minutes, or until the edges are set. Let cool completely in the pan, then cut into 12 pieces (4×3) and enjoy!
Notes
For a crackly top, whisk the egg, sugar, and vanilla mixture until very frothy and light in color. An electric mix is recommended.
For a more cakey texture, add 2 teaspoons baking powder to the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American, Vietnamese, Fusion