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

Get the free (!) recipe: https://nyti.ms/43WySZM See all 7 spectacular cookies inspired by treats we love: https://nyti.ms/4pFb9FA Sign up for our Bake Time newsletter: https://nyti.ms/4nQD2tF Melissa Clark took the bittersweet elements of Vietnamese coffee — espresso and sweetened condensed milk — and turned them into these ultra-fudgy brownies. For the most pronounced coffee flavor, there’s instant espresso in the brownie batter plus some ground espresso (or coffee beans) in the topping. Second to eating them, the best part may be combining the cream cheese topping and chocolatey base into a mesmerizing swirl, evoking the image of milk hitting a cup of iced coffee. For more delicious treats from NYT Cooking, check out Cookies (the book!): https://nyti.ms/48L2SLh ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).