Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons Vietnamese coffee grounds, brewed and concentrated
- ¾ cup dark chocolate, chopped
- ¾ cup unsalted butter
- 1 cup granulated sugar
- ½ cup sweetened condensed milk, plus more for swirling
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, and salt.
- Melt Chocolate and Butter: In a saucepan, melt butter and dark chocolate over low heat, stirring until smooth. Remove from heat.
- Combine Wet Ingredients: Stir in the sugar and sweetened condensed milk into the chocolate mixture. Add eggs, one at a time, then vanilla extract, mixing until well combined.
- Add Coffee: Stir in the brewed Vietnamese coffee.
- Combine with Dry Ingredients: Fold the wet ingredients into the dry ingredients until just combined.
- Bake: Pour the batter into the prepared pan. Swirl additional condensed milk on top. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan before slicing and serving.