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Vietnamese Coffee Brownies
Dessert

Vietnamese Coffee Brownies

50 minServes 12Nutri-Score D€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • eggs (large, at room temperature)Other2 pieces
  • sugarPantry200 g
  • vanilla extractPantry10 ml
  • unsalted butter (melted, plus a little for the pan)Dairy170 g
  • all-purpose flour (sifted)Grains125 g
  • unsweetened cocoa powder (sifted)Pantry35 g
  • saltSpices3 g
  • G7 Vietnamese instant coffee (1 packet)Beverages16 g
  • sweetened condensed milk (for drizzling)Dairy20 g

per serving

Nutrition

187kcal

Carbs
16 g
Proteins
2 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Mixing bowl ×2
  • Whisk
  • Sieve
  • Baking dish
  • Spatula

step by step

Method

  1. Preheat the oven and prepare the pan

    • Preheat the oven to 350°F (175°C).
    • Lightly butter an 8x6-inch baking pan.
    Step 1

  2. Whisk the wet ingredients

    • Whisk the eggs, sugar and vanilla extract until pale and frothy.
    • Slowly whisk in the melted butter.
    Step 2

  3. 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.
    Step 3

  4. Fold the batter

    • Add the dry ingredients to the wet ingredients and gently fold just until combined, without overmixing.
    Step 4

  5. Fill the pan

    • Pour the batter into the pan, smooth the top and tap the pan gently on the counter to release air bubbles.
    Step 5

  6. Swirl the condensed milk

    • Drizzle thin lines of sweetened condensed milk over the top.
    • Swirl with a toothpick.
    Step 6

  7. Bake

    • Bake at 350°F (175°C) until the edges are set.
    Step 7

  8. Cool and cut

    • Let the brownies cool completely before cutting.
    Step 8
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