Preheat the oven and prepare the pan

• Preheat the oven to 350°F (175°C).
• Lightly butter an 8x6-inch baking pan.

Whisk the wet ingredients

• Whisk the eggs, sugar and vanilla extract until pale and frothy.
• Slowly whisk in the melted butter.

Combine the dry ingredients

• In another bowl, sift together the flour, cocoa powder, salt and the packet of G7 Vietnamese instant coffee.
• Whisk everything together.

Fold the batter

• Add the dry ingredients to the wet ingredients and gently fold just until combined, without overmixing.

Fill the pan

• Pour the batter into the pan, smooth the top and tap the pan gently on the counter to release air bubbles.

Swirl the condensed milk

• Drizzle thin lines of sweetened condensed milk over the top.
• Swirl with a toothpick.

Bake

• Bake at 350°F (175°C) until the edges are set.

Cool and cut

• Let the brownies cool completely before cutting.