I love how this recipe combines the decadence of a classic brownie with the signature taste of Vietnamese coffee. The sweetened condensed milk adds a velvety, creamy swirl that contrasts perfectly with the dense, chocolatey base. It’s a dessert that feels both familiar and exotic. I can easily whip it up in under an hour, and it always impresses guests with its gorgeous marbled look and irresistible coffee aroma.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter 8 oz semisweet chocolate, chopped 1 1/2 cups granulated sugar 3 large eggs 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp salt 2 tbsp Vietnamese coffee powder (or strong brewed espresso powder) 1/2 cup sweetened condensed milk
Directions
I preheat my oven to 350°F (175°C) and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.
In a saucepan, I melt the butter and chopped chocolate over low heat, stirring until smooth and glossy. I remove it from the heat and let it cool slightly.
In a large bowl, I whisk together the sugar, eggs, and vanilla until the mixture becomes light and well combined.
I slowly add the melted chocolate mixture to the sugar and egg mixture, stirring gently to blend everything together.
I sift in the flour, salt, and coffee powder, folding until just combined to keep the brownies fudgy.
I pour half of the batter into the prepared pan and drizzle half of the sweetened condensed milk over it.
Then I pour the remaining batter on top, followed by the rest of the condensed milk.
Using a knife or skewer, I swirl the condensed milk into the brownie batter to create a marbled effect.
I bake the brownies for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
I let them cool completely in the pan before slicing into squares.
Servings and Timing
This recipe makes 16 brownies. Prep time takes about 15 minutes, baking time around 35 minutes, and total time is approximately 50 minutes.
Variations
I sometimes add a handful of chocolate chips or chopped nuts to the batter for extra texture. For a more intense coffee kick, I use freshly brewed strong Vietnamese coffee instead of powder. When I want a lighter flavor, I reduce the coffee slightly and add a pinch of cinnamon for warmth. These brownies also work beautifully with a drizzle of melted dark chocolate or a sprinkle of sea salt on top.
Storage/Reheating
I keep the brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months, separating layers with parchment paper. When reheating, I warm a brownie in the microwave for about 10–15 seconds to restore that gooey, just-baked texture.
FAQs
How strong should the coffee flavor be?
I like it strong enough to be noticeable but not overpowering—using 2 tablespoons of Vietnamese coffee powder gives the perfect balance.
Can I use instant coffee instead of Vietnamese coffee?
Yes, I can substitute instant espresso powder, but Vietnamese coffee provides a richer, more robust flavor.
What type of chocolate works best?
I use semisweet chocolate because it balances the condensed milk’s sweetness without being too bitter.
Can I make this recipe gluten-free?
Yes, I can replace the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
How do I know when the brownies are done?
I look for slightly firm edges and a center that still has a few moist crumbs when tested with a toothpick.
Can I double this recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan, increasing the bake time by about 5–10 minutes.
Should I refrigerate the condensed milk before swirling?
No, I keep it at room temperature so it swirls easily through the batter.
Why did my swirl sink to the bottom?
The condensed milk may be too heavy if overmixed—next time, I gently swirl it just through the top layer.
Can I make these brownies without eggs?
Yes, I can use flaxseed eggs or commercial egg replacers, though the texture may be slightly less fudgy.
What’s the best way to cut neat brownie squares?
I chill the brownies first, then use a sharp knife cleaned between each cut for perfect edges.
Conclusion
I adore making these Vietnamese Coffee Brownies with Condensed Milk Swirl because they transform a simple dessert into something special. The deep coffee notes, rich chocolate base, and creamy condensed milk create an unforgettable treat that feels indulgent yet comforting. Whether I’m serving them after dinner or gifting a batch to friends, they never fail to impress.
Vietnamese Coffee Brownies with Condensed Milk Swirl are rich, fudgy brownies infused with bold coffee flavor and a luscious sweetened condensed milk swirl. The combination of deep mocha notes and creamy sweetness creates a beautifully marbled dessert that’s both indulgent and irresistibly aromatic.
