A coffee-flavored brownie with sweetened condensed milk frosting, reminiscent of Vietnamese-style coffee.
Course
Dessert
Cuisine
Vietnamese
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
AuthorKatie Moseman
Ingredients
10TBof unsalted butter
1 1/4cupssugar
3/4cupplus 2 TB unsweetened cocoa powder
1/4tspsalt
2TBof brewed medium to dark roast coffee
1tspvanilla extract
2cold large eggs
1/2cupall-purpose flour
For the frosting:
8TBunsalted buttersoftened
Pinch of salt
1tspvanilla extract
2cupspowdered sugarsifted
2TBsweetened condensed milk
Instructions
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.
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.
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.
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.
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.