Vietnamese Coffee Midnight Brownie Bites

This recipe is from one of my favorite Instagrammer and bloggers, Buttermilk Pantry. Her recipes are bold, unique and has interesting flavors with Asian/savory/mature twists. What I also love is her detailed chronicles of pastry techniques and travel updates! I absolutely love her instagram updates and food reviews as well. Check out her blog here now!!! She does a full range of French inspired desserts like croissants, to asian twists like Miso Pistachio Dark Chocolate cookies, to even warm comfort foods like Mulled Wine Pear and Chocolate Cake, and the occasional savory like Japanese egg tamago sando.

This one is Vietnamese coffee midnight brownies, which was perfect as I had just returned from Vietnam with vietnamese coffee powder. Oh don’t get me started on Vietnamese coffee. Love love love the chocolate undertones, and had at least 2-3 of them everyday when I was in Hanoi and Quang Tri. Happy girl. These vietnamese coffee created swirls of condensed milk in this recipe, and provided a almost “liquid gold” design to these chocolate brownie bites!

Vietnamese Coffee Midnight Brownies
Makes 1 9 inch pie
Vietnamese Coffee Midnight Brownies adapted from Buttermilk Pantry

Make the Vietnamese coffee

3 tbsp of Trung Nguyen coffee powder
Hot water

Vietnamese Swirl

150g cream cheese (soft at room temperature)
1 egg yolk
30g condensed milk
15g granulated sugar
1/2 tsp vanilla extract
5 tbsp brewed coffee
30g all purpose flour

Brownie base

140g unsalted butter
200 g granulated sugar
30g black cocoa powder
50g dutch cocoa powder
1/4 tsp salt
65g all purpose flour
1 1/2 tbsp brewed coffee
2 cold eggs
1/2 tsp vanilla extract

To make Vietnamese Coffee:

Add your coffee ground to your phin and place over a cup.
Pour around 3 tbsp of hot water and leave for a minute to allow the grounds to hydrate.
Fill the phin with more hot water and allow to brew until it stops dripping.

Brownie base:

Preheat oven to 325F, place rack on the lower third of the oven. Butter and line an 8″ pan with baking paper

Brown the butter in a small pot. Mix cocoa, sugar and salt in a bowl. Add browned butter to the cocoa mixture and place the bowl over a double boiler. Heat it until its smooth and warm enough that when you place your finger in the bowl, you will only be able to leave it in the bowl for a few seconds before it gets too hot.

Remove from the double boiler and add the coffee, and vanilla extract. Add one egg to the mixture and whisk well until incorporated. Add the second egg and mix until well incorporated.

Add the flour into the mixture and mix until there are no more streaks and then mix for another 40 strokes to help build a little gluten (gives it a slight chew). Set aside

Vietnamese Coffee Swirl

Mix cream cheese with condense milk and sugar until smooth. Add the egg yolk and vanilla and mix well. Add the coffee mixture and mix well. Add the flour and mix until just incorporated.

Assemble it

Pour 2/3 of the batter into the pan. Dollop the coffee mixture over the top. Dollop the remainder batter on top. Use a toothpick to create swirls but be cautious not to over mix if not you will lose the layers.

Bake for 25-29 min or until a toothpick comes out slightly moist with a few crumbs on it. Check at the 24min mark and check every 2 minutes until it’s to the right consistency

Leave to cool fully in the pan and then slice and enjoy!


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