Vietnamese-Style Coffee Brownie Recipe

A coffee-flavored brownie with sweetened condensed milk frosting, reminiscent of Vietnamese-style coffee.
Course Dessert
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Katie Moseman


  • 10 TB of unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 TB unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 TB of brewed medium to dark roast coffee
  • 1 tsp vanilla extract
  • 2 cold large eggs
  • 1/2 cup all-purpose flour
  • For the frosting:
  • 8 TB unsalted butter softened
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 cups powdered sugar sifted
  • 2 TB sweetened condensed milk


  1. Put an oven rack in the lower third of the oven. Preheat to 325. Line an 8 inch square pan with parchment paper or foil.
  2. In the top of a double boiler, or in a heatproof bowl set in a skillet, combine butter, sugar, coffee, cocoa, and salt. Heat over barely simmering water, stirring occasionally, until mixture is melted and smooth. Remove from heat and let cool until warm, not hot.
  3. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each. When batter is well-blended, add the flour and stir until it disappears, then beat vigorously for 40 strokes. Spread evenly in pan.
  4. Bake about 25 minutes, until a toothpick inserted in the center is moist with a little batter and crumbs. Let cool completely on a rack.
  5. For the frosting: Beat butter with mixer until fluffly. Beat in vanilla and salt. Beat in powdered sugar a little at a time until smooth. Beat in sweetened condensed milk. Taste frosting and adjust as necessary. Spread on completely cooled brownies.