Go Back
A stack of three fudgy coffee brownies with a beautiful marbled swirl on top, served on a white plate.

Vietnamese Coffee Swirl Brownies Recipe

Indulge in these rich, fudgy brownies infused with the bold, sweet notes of traditional Vietnamese coffee. A decadent dessert that perfectly balances bittersweet chocolate with a creamy, caffeinated swirl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 16 pieces
Course: Baked Goods, Dessert
Cuisine: American, Fusion, Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Coffee Swirl
  • 2 tbsp Finely ground dark roast coffee (espresso grind or Vietnamese coffee grounds)
  • 1/4 cup Hot water just off the boil
  • 1/4 cup Sweetened condensed milk
  • 1/2 tsp Vanilla extract
For the Fudgy Brownie Base
  • 1 cup Unsalted butter melted
  • 1 3/4 cup Granulated sugar
  • 4 large Eggs room temperature
  • 1 tsp Vanilla extract
  • 1 cup All-purpose flour
  • 3/4 cup Unsweetened cocoa powder Dutch-processed preferred
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips optional

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium saucepan
  • Whisk
  • Rubber Spatula
  • Small Bowl
  • Electric mixer (optional)

Method
 

Prepare the Coffee Swirl
  1. In a small heatproof bowl, combine the finely ground coffee with hot water. Stir well and let it steep for 5 minutes. Strain the coffee through a fine-mesh sieve or cheesecloth into another small bowl, pressing to extract as much liquid as possible. You should have about 2 tablespoons of strong coffee concentrate.
  2. Add the sweetened condensed milk and 1/2 tsp vanilla extract to the coffee concentrate. Whisk until thoroughly combined and smooth. Set aside.
Prepare the Brownie Batter
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the longer sides to easily lift the brownies out later. Lightly grease the parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. It might look slightly grainy.
  3. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. The mixture will start to lighten in color and become thick and glossy. Stir in the 1 tsp vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
  5. If using, fold in the semi-sweet chocolate chips.
Assemble and Bake
  1. Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly.
  2. Dollop spoonfuls of the Vietnamese coffee swirl mixture over the brownie batter in various spots.
  3. Carefully spoon the remaining brownie batter over the coffee mixture, trying to cover most of the swirl dollops.
  4. Using a knife or skewer, gently swirl the coffee and brownie layers together to create a marbled effect. Be careful not to over-swirl or you'll lose the distinct layers.
  5. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.
  6. Remove from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for the brownies to set properly.
  7. Once cooled, cut into 16 squares and serve.

Notes

For an extra intense coffee flavor, you can brush the baked brownies with a little extra coffee concentrate while they are still warm. Store leftover brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For cleaner cuts, chill the brownies for at least an hour before slicing.