Vietnamese Coffee Brownies: The Ultimate Recipe & Baking Guide

Vietnamese Coffee Brownies: Prepare to have your world rocked! Imagine the fudgy, decadent goodness of a classic brownie infused with the bold, rich flavors of Vietnamese coffee. It’s a flavor explosion you won’t soon forget, and trust me, these brownies are dangerously addictive.

Vietnamese coffee, known for its strong, concentrated brew and the delightful sweetness of condensed milk, has a rich history deeply intertwined with French colonial influence. Introduced to Vietnam in the late 19th century, coffee cultivation quickly took root, and the unique brewing method using a phin filter became a cultural staple. Now, we’re taking that beloved flavor profile and incorporating it into a classic American treat!

What makes these Vietnamese Coffee Brownies so irresistible? It’s the perfect marriage of textures – the chewy edges, the fudgy center, and the subtle crunch of any optional toppings you might add. But beyond the texture, it’s the taste that truly shines. The bitterness of the coffee perfectly complements the sweetness of the chocolate, creating a balanced and complex flavor that will have you reaching for another bite. Plus, they’re surprisingly easy to make, making them perfect for a weeknight treat or a weekend baking project. Get ready to experience brownie bliss!

this Recipe

Ingredients:

• For the Brownies:
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup bittersweet chocolate chips
• For the Vietnamese Coffee Infusion:
• ¼ cup finely ground dark roast Vietnamese coffee (or other strong dark roast)
• ½ cup boiling water
• For the Vietnamese Coffee Glaze:
• 4 tablespoons (½ stick) unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup strong brewed Vietnamese coffee (reserved from the infusion, or freshly brewed)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Toppings:
• Chopped walnuts or pecans
• Sea salt flakes
• Chocolate shavings

Preparing the Vietnamese Coffee Infusion:

1. Brew the Coffee Concentrate: In a heatproof bowl or measuring cup, combine the ¼ cup of finely ground Vietnamese coffee with ½ cup of boiling water. Stir gently to ensure all the grounds are saturated. Let this steep for at least 5 minutes, or up to 10 minutes for a stronger coffee flavor. The longer it steeps, the more intense the coffee flavor will be.
2. Strain the Coffee: After steeping, carefully strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter. This will remove the coffee grounds and leave you with a concentrated coffee infusion. Reserve ¼ cup of this strong coffee for the glaze. The remaining coffee can be discarded or used in another recipe.

Making the Brownie Batter:

1. Melt the Butter: In a large, microwave-safe bowl, melt the 1 cup (2 sticks) of unsalted butter. You can do this in 30-second intervals, stirring in between, until completely melted. Be careful not to overheat the butter, as this can affect the texture of the brownies.
2. Incorporate the Sugar: Add the 2 cups of granulated sugar to the melted butter and whisk vigorously until the mixture is smooth and well combined. This step is crucial for creating that shiny, crackly top on your brownies.
3. Add the Eggs and Vanilla: Beat in the 4 large eggs one at a time, mixing well after each addition. Then, stir in the 1 tablespoon of vanilla extract. Make sure everything is fully incorporated for a smooth batter.
4. Incorporate the Coffee Infusion: Now, gently stir in the prepared Vietnamese coffee infusion into the batter. Mix until just combined. Be careful not to overmix at this stage.
5. Combine Dry Ingredients: In a separate bowl, whisk together the 1 cup of all-purpose flour, ¾ cup of unsweetened cocoa powder, ½ teaspoon of salt, and ½ teaspoon of baking powder. Whisking ensures that the dry ingredients are evenly distributed.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to tough brownies. A few streaks of flour are okay at this point.
7. Fold in Chocolate Chips: Gently fold in the 1 cup of bittersweet chocolate chips. This adds extra richness and chocolatey goodness to the brownies.

Baking the Brownies:

1. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is my preferred method, as it ensures the brownies don’t stick and are easy to lift out.
2. Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly.
3. Bake the Brownies: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake the brownies, as they will become dry. The baking time may vary depending on your oven, so keep an eye on them.
4. Cool the Brownies: Remove the brownies from the oven and let them cool completely in the pan before frosting. This is important because frosting warm brownies will cause the frosting to melt. I usually let them cool for at least an hour or two.

Making the Vietnamese Coffee Glaze:

1. Cream the Butter: In a large bowl, cream together the 4 tablespoons (½ stick) of softened unsalted butter until smooth and fluffy. You can use an electric mixer or do this by hand.
2. Add Powdered Sugar: Gradually add the 2 cups of powdered sugar, one cup at a time, beating well after each addition. This will help prevent the powdered sugar from flying everywhere.
3. Incorporate Coffee and Vanilla: Add the ¼ cup of strong brewed Vietnamese coffee (reserved from the infusion) and the 1 teaspoon of vanilla extract. Beat until the glaze is smooth and creamy. If the glaze is too thick, add a teaspoon of coffee at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
4. Add a Pinch of Salt: Add a pinch of salt to balance the sweetness of the glaze.

Assembling and Finishing:

1. Frost the Brownies: Once the brownies are completely cool, spread the Vietnamese coffee glaze evenly over the top.
2. Add Toppings (Optional): If desired, sprinkle the top of the glazed brownies with chopped walnuts or pecans, sea salt flakes, or chocolate shavings. These toppings add extra flavor and texture.
3. Cut and Serve: Cut the brownies into squares and serve. These Vietnamese coffee brownies are best enjoyed with a cup of coffee or a glass of milk.
4. Storage: Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Tips for the Best Vietnamese Coffee Brownies:

• Use High-Quality Ingredients: Using high-quality ingredients, especially the chocolate and coffee, will make a big difference in the flavor of the brownies.
• Don’t Overmix the Batter: Overmixing the batter can lead to tough brownies. Mix until just combined.
• Don’t Overbake the Brownies: Overbaking the brownies will make them dry. Bake until a toothpick inserted into the center comes out with moist crumbs attached.
• Let the Brownies Cool Completely: Letting the brownies cool completely before frosting will prevent the frosting from melting.
• Adjust the Coffee Flavor: You can adjust the amount of coffee in the infusion and glaze to suit your taste. If you prefer a stronger coffee flavor, use more coffee. If you prefer a milder coffee flavor, use less coffee.
• Experiment with Toppings: Feel free to experiment with different toppings, such as chopped nuts, sea salt flakes, or chocolate shavings.

Variations:

• Espresso Brownies: If you don’t have Vietnamese coffee, you can use espresso powder or strong brewed espresso instead.
• Mocha Brownies: Add a tablespoon of instant coffee granules to the brownie batter for a richer mocha flavor.
• Nutella Brownies: Swirl Nutella into the brownie batter before baking for a decadent treat.
• Peanut Butter Brownies: Swirl peanut butter into the brownie batter before baking for a peanut butter and chocolate combination.

These Vietnamese Coffee Brownies are a delicious and unique twist on a classic dessert. The combination of rich chocolate and bold coffee flavor is sure to please any coffee lover. Enjoy!

Conclusion:

And there you have it! These Vietnamese Coffee Brownies are so much more than just a dessert; they’re an experience. The rich, fudgy texture combined with the intense coffee flavor and that hint of condensed milk sweetness creates a truly unforgettable treat. I genuinely believe this is a recipe you’ll want to make again and again.

Why is this a must-try? Because it’s a delightful fusion of classic brownie goodness and the bold, aromatic flavors of Vietnamese coffee. It’s unexpected, it’s decadent, and it’s surprisingly easy to make. Forget your average, run-of-the-mill brownies; these are on a whole different level. The depth of flavor from the coffee is just incredible, and the condensed milk adds a unique sweetness that perfectly complements the chocolate. Plus, the slight bitterness from the coffee balances the sweetness perfectly, making it not overly sweet.

But the best part? You can totally customize these to your liking! For a truly authentic experience, serve them warm with a drizzle of sweetened condensed milk and a sprinkle of cocoa powder. Or, if you’re feeling adventurous, try adding a scoop of vanilla ice cream for a delightful affogato-inspired dessert.

Here are a few other serving suggestions and variations to get your creative juices flowing:

* Espresso Boost: For an even stronger coffee kick, add a shot of espresso to the batter.
* Nutty Delight: Fold in chopped walnuts or pecans for added texture and flavor.
* Chocolate Chips: Because you can never have too much chocolate, right? Add some dark chocolate chips to the batter for an extra layer of richness.
* Spicy Kick: A pinch of cinnamon or chili powder can add a subtle warmth and complexity to the flavor profile.
* Iced Coffee Brownie Sundae: Crumble a brownie into a glass, top with vanilla ice cream, drizzle with condensed milk and strong brewed iced Vietnamese coffee.

These Vietnamese Coffee Brownies are perfect for any occasion, from a casual weeknight treat to a special celebration. They’re sure to impress your friends and family, and they’re a guaranteed crowd-pleaser. I’ve made them for potlucks, birthday parties, and even just a quiet night in, and they’ve always been a hit.

I poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe you’ll love the unique flavor combination and the incredibly fudgy texture. Don’t be intimidated by the “Vietnamese Coffee” aspect; it’s really just about using good quality coffee and a touch of condensed milk.

So, what are you waiting for? Get in the kitchen and bake up a batch of these amazing Vietnamese Coffee Brownies! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much you enjoyed them. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see your creations! Happy baking! I hope you enjoy this Vietnamese Coffee Brownies recipe as much as I do!