Name: Vietnamese Coffee Spiced Brownies
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 16 servings
Ingredients: Brownie Ingredients:; 10 Tbsp. unsalted butter, cubed; 4 oz. dark chocolate, chopped; 1 cup granulated sugar; ½ cup light brown sugar, packed; 3 large eggs, plus 1 yolk, room temperature; 2/3 cup all-purpose flour; Vietnamese Coffee Drizzle Ingredients:; 1/3 cup sweetened condensed milk

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Vietnamese Coffee Spiced Brownies

Recipe by Savory Spice Test Kitchen

Baking

Sweet Treats

Rich, fudgy brownies with bold espresso and a floral cardamom twist, drizzled with our take on Vietnamese-style coffee sauce and finished with flaky salt for a sweet, savory finish.

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Serves 16 servings

Prep Time 20 minutes

Cooking Time 30 minutes

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Ingredients

Brownie Ingredients: 10 Tbsp. unsalted butter, cubed 4 oz. dark chocolate, chopped

¾ cup Dutched Cocoa Powder

2 Tbsp. Pure Espresso Powder

1 cup granulated sugar ½ cup light brown sugar, packed 3 large eggs, plus 1 yolk, room temperature

2 tsp. Pure Madagascar Vanilla Extract

¾ tsp. Ground Inner Cardamom Seeds

½ tsp. Fine Pink Himalayan Sea Salt

2/3 cup all-purpose flour Vietnamese Coffee Drizzle Ingredients: 1/3 cup sweetened condensed milk

1 tsp. Pure Espresso Powder, dissolved into 2 tsp. hot water

Ground Inner Cardamom Seeds, a pinch

French Fleur de Sel, a sprinkle to finish

Directions

Step 1 Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.

Step 2 Bloom the cocoa and espresso. In a saucepan over low heat, melt the 10 Tbsp. butter with chopped dark chocolate. Remove from heat and whisk in Dutched Cocoa Powder and 2 Tbsp. Pure Espresso Powder until smooth and glossy. Set aside and cool to just warm.

Step 3 In a large bowl, whisk granulated sugar, brown sugar, eggs, and yolk vigorously for 2 to 3 min., until pale, thick, and ribbony. Then add warm cocoa and butter mixture and whisk to combine. Add Pure Madagascar Vanilla Extract, Ground Inner Cardamom Seeds, and Fine Pink Himalayan Sea Salt. Fold in flour with a spatula until no streaks remain, but do not overmix.

Step 4 Bake for about 30 minutes, until the edges are set and just beginning to pull away from the sides of the pan, and the center looks matte rather than wet or glossy, with only a slight jiggle. A toothpick inserted in the center should come out with moist crumbs, not wet batter.

Step 5 Make the drizzle while brownies cool, but hold off on pouring it on until just before serving. Whisk sweetened condensed milk, dissolved Pure Espresso Powder, a pinch of Ground Inner Cardamom Seeds, and a pinch of Fine Pink Himalayan Sea Salt until smooth and glossy. Drizzle over cooled brownies, and finish with a sprinkle of French Fleur de Sel. Cut into squares and serve immediately.

Recipe Notes

Drizzle brownies close to serving so the Vietnamese Coffee Drizzle is smooth and gooey. For a lighter spice, lower Ground Inner Cardamom Seeds to ½ tsp. or increase to 1 tsp. for more flavor. These brownies will firm as they cool, so be careful not to over bake.

Store undrizzled brownies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months. If already drizzled, refrigerate in an airtight container for up to 5 days and let come to room temperature before serving.