Vietnamese Coffee Midnight Brownies: A Decadent Coffee-Chocolate Treat
If you’re a fan of rich, fudgy brownies and the bold flavor of Vietnamese coffee, you’re in for a real treat! These Vietnamese Coffee Midnight Brownies are the perfect fusion of chocolate decadence and robust coffee flavor. With a creamy coffee swirl made from condensed milk, cream cheese, and brewed Vietnamese coffee, these brownies offer a unique, indulgent twist that will delight any coffee or dessert lover.
Whether you’re making these brownies for a special occasion or simply to satisfy your sweet tooth, they’re sure to impress with their rich flavor and beautiful coffee swirls. Let’s dive into the details of how to make these show-stopping brownies.
Ingredients:
For the Vietnamese Coffee:
- 3 tbsp Trung Nguyen coffee powder
- Hot water
For the Vietnamese Coffee Swirl:
- 150g cream cheese (soft at room temperature)
- 1 egg yolk
- 30g condensed milk
- 15g granulated sugar
- ½ tsp vanilla extract
- 5 tbsp brewed Vietnamese coffee
- 30g all-purpose flour
For the Brownie Base:
- 140g unsalted butter
- 235g granulated sugar
- 30g black cocoa powder
- 50g Dutch cocoa powder
- ¼ tsp salt
- 65g all-purpose flour
- 1 ½ tbsp brewed Vietnamese coffee
- 2 cold eggs
- ½ tsp vanilla extract
Directions:
1. Make the Vietnamese Coffee:
To create the coffee base for this recipe, use a phin filter. Add 3 tbsp of Trung Nguyen coffee to the filter and place it over a cup. Pour 3 tbsp of hot water over the grounds, allowing them to hydrate for about 1 minute. After that, fill the filter with more hot water and let it drip until the brewing is complete. Set the brewed coffee aside.
2. Prepare the Brownie Base:
Preheat your oven to 325°F (165°C) and place a rack in the lower third of the oven. Butter and line an 8-inch baking pan with parchment paper.
In a small pot, brown the butter by heating it over medium heat until it turns golden and develops a nutty aroma. Remove from heat.
In a separate bowl, mix 235g granulated sugar, 30g black cocoa powder, 50g Dutch cocoa powder, and ¼ tsp salt. Pour the browned butter into the cocoa mixture, then place the bowl over a double boiler. Heat the mixture until smooth and warm (it should be too hot to keep your finger in the bowl for more than a few seconds).
Once smooth, remove from heat and stir in 1 ½ tbsp brewed Vietnamese coffee and ½ tsp vanilla extract.
Add 2 cold eggs, one at a time, whisking well after each addition. Gently fold in 65g all-purpose flour until no streaks remain. Stir the batter for an additional 40 strokes to develop a slight chew from the gluten. Set aside.
3. Make the Vietnamese Coffee Swirl:
In a separate bowl, mix 150g cream cheese, 30g condensed milk, and 15g sugar until smooth.
Add 1 egg yolk and ½ tsp vanilla extract, stirring until well combined. Slowly mix in 5 tbsp brewed Vietnamese coffee, followed by 30g all-purpose flour, until just incorporated. Set the swirl mixture aside.
4. Assemble the Brownies:
Pour ⅔ of the brownie batter into the prepared baking pan, spreading it out evenly.
Dollop the Vietnamese coffee swirl mixture over the brownie base. Then, add the remaining brownie batter in dollops on top.
Using a toothpick, gently swirl the coffee mixture into the brownie batter to create a marbled effect. Be careful not to overmix—this will keep the beautiful swirl pattern intact.
5. Bake the Brownies:
Place the pan in the oven and bake for 25-29 minutes, or until a toothpick inserted in the center comes out slightly moist with a few crumbs. Start checking the brownies at the 24-minute mark, then continue checking every 2 minutes to avoid overbaking. The edges will set before the center, so focus on the middle for doneness.
6. Cool and Serve:
Allow the brownies to cool completely in the pan before slicing. This will give you clean, sharp edges and keep the swirl pattern intact. Serve and enjoy the rich, coffee-infused chocolate goodness!
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 25-29 minutes
- Total Time: ~50 minutes
- Servings: 9-12 brownies (depending on cut size)
- Calories per Serving: 330 kcal
Why You’ll Love These Vietnamese Coffee Midnight Brownies:
- Rich Coffee Flavor: The robust, slightly bitter notes of Vietnamese coffee balance beautifully with the sweetness of the chocolate, creating a deeply flavorful brownie.
- Creamy Coffee Swirl: The cream cheese and condensed milk coffee swirl adds a luxurious texture and flavor contrast to the fudgy brownie base.
- Perfectly Fudgy Texture: These brownies are wonderfully dense and fudgy, with just the right amount of chew thanks to the cocoa powder and extra strokes while mixing the batter.
- Beautiful Presentation: With its gorgeous coffee swirl pattern, this dessert is as visually stunning as it is delicious.
Tips for Success:
- Brown the Butter: Browning the butter adds a deeper, nuttier flavor to the brownies, enhancing the richness of the chocolate.
- Don’t Overmix the Swirl: When creating the swirl pattern, be gentle. Overmixing will result in the coffee mixture blending too much with the brownie base, losing the marbled effect.
- Check for Doneness Early: Since every oven is different, begin checking your brownies at the lower end of the baking time to avoid overcooking. You want the center to be moist but not wet.
Variations:
- Add Nuts: Sprinkle chopped walnuts or pecans into the batter before baking for extra texture and flavor.
- Chocolate Chips: Fold in chocolate chips to the brownie batter for an extra burst of chocolate in every bite.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the batter for a subtle warmth that pairs beautifully with the coffee and chocolate.
Serving Suggestions:
- With Vanilla Ice Cream: Serve these brownies warm with a scoop of vanilla ice cream for a truly indulgent dessert experience.
- With a Cup of Coffee: Enhance the coffee flavor by pairing these brownies with a cup of your favorite brew—Earl Grey or espresso would work wonderfully.
- For Dessert Tables: These brownies make an excellent addition to any dessert spread, thanks to their rich flavor and eye-catching swirl pattern.
Final Thoughts:
These Vietnamese Coffee Midnight Brownies are the ultimate treat for anyone who loves the combination of coffee and chocolate. The bold flavor of Vietnamese coffee, coupled with the deep richness of black cocoa, creates a dessert that’s sophisticated and indulgent. Whether you’re enjoying them with friends or keeping them all to yourself, these brownies are sure to become a favorite. Happy baking!
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Vietnamese Coffee Midnight Brownies
- Total Time: 50 minutes
- Yield: 9-12 1x
Description
These rich and fudgy brownies combine the bold flavor of Vietnamese coffee with a creamy coffee swirl, creating an indulgent and sophisticated dessert. With a deep chocolate base and a hint of coffee in every bite, these brownies are perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
For the Vietnamese Coffee:
3 tbsp Trung Nguyen coffee powder
Hot water
For the Vietnamese Coffee Swirl:
150g cream cheese (soft at room temperature)
1 egg yolk
30g condensed milk
15g granulated sugar
½ tsp vanilla extract
5 tbsp brewed coffee
30g all-purpose flour
For the Brownie Base:
140g unsalted butter
235g granulated sugar
30g black cocoa powder
50g Dutch cocoa powder
¼ tsp salt
65g all-purpose flour
1 ½ tbsp brewed coffee
2 cold eggs
½ tsp vanilla extract
Instructions
Make the Vietnamese Coffee:
Add 3 tbsp of Trung Nguyen coffee to your phin (Vietnamese drip filter) and place it over a cup.
Pour 3 tbsp of hot water over the grounds and let them hydrate for about 1 minute.
Fill the phin with more hot water and allow it to brew until it stops dripping.
Prepare the Brownie Base:
Preheat the oven to 325°F (165°C) and place a rack in the lower third of the oven.
Butter and line an 8-inch baking pan with parchment paper.
In a small pot, brown the butter by heating it until it turns golden and develops a nutty aroma. Remove from heat.
In a separate bowl, mix the sugar, black cocoa, Dutch cocoa, and salt.
Add the browned butter to the cocoa mixture and place the bowl over a double boiler. Heat until smooth and warm enough that you can only keep your finger in the bowl for a few seconds before it gets too hot.
Remove from heat and stir in the brewed coffee and vanilla extract.
Add the eggs one at a time, whisking well after each addition.
Fold in the flour and mix until no streaks remain. Stir the batter for an additional 40 strokes to build some gluten for a slight chew. Set aside.
Make the Vietnamese Coffee Swirl:
In a bowl, mix the cream cheese, condensed milk, and sugar until smooth.
Add the egg yolk and vanilla extract, mixing until well combined.
Stir in the brewed coffee, followed by the flour, until just incorporated.
Assemble the Brownies:
Pour ⅔ of the brownie batter into the prepared pan, spreading it evenly.
Dollop the coffee swirl mixture on top of the brownie batter.
Add the remaining brownie batter in dollops over the swirl mixture.
Use a toothpick to gently create swirls, being careful not to overmix and lose the layered effect.
Bake the Brownies:
Bake for 25-29 minutes, or until a toothpick inserted in the center comes out slightly moist with a few crumbs.
Begin checking the brownies at the 24-minute mark, checking every 2 minutes until they reach the right consistency. The edges will bake faster, so focus on the center to avoid underbaking.
Cool and Serve:
Allow the brownies to cool fully in the pan before slicing. Enjoy the rich coffee-chocolate flavor!
- Prep Time: 20 minutes
- Cook Time: 25-29 minutes
Nutrition
- Calories: 330