Vietnamese Coffee Swirl Brownies | Melissa Clark | Cookie Week | NYT Cooking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture with a slightly different flavor.

instant coffee

🥗Healthier: espresso powder

💰Cheaper: regular coffee grounds

Espresso powder enhances flavor without adding calories.

Preheat oven to 350°F (175°C).

Grease a 9-inch baking pan and line with parchment paper, leaving overhang for easy removal.

Melt butter and unsweetened chocolate together in a saucepan over low heat until combined, then turn off heat and let cool slightly.

Whisk in sugar until fully combined, helping to cool the mixture down.

Add 4 eggs one at a time, whisking well after each addition to avoid splashing.

Stir in vanilla extract until smooth.

Add unsweetened cocoa powder and all-purpose flour, mixing until just combined to maintain a chewy texture.

Fold in chocolate chips.

In a separate bowl, mix room temperature cream cheese and a small amount of sweetened condensed milk until smooth, ensuring no lumps remain.

Add espresso powder to the cream cheese mixture and mix gently to create visible streaks.

Dollop the cream cheese mixture on top of the brownie batter and swirl it in using an offset spatula, making sure to reach the bottom of the batter.

Bake in the preheated oven for 30 to 40 minutes, checking at 30 minutes for doneness with a toothpick that should come out with a few moist crumbs.

Let the brownies cool completely for a couple of hours before cutting, or refrigerate to cut neatly.

Run an offset spatula around the edges of the brownies to help release them from the pan before flipping them over to cut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens