Vietnamese · Dessert
Coffee Condensed Milk Fudge Bars
A Vietnamese café-inspired fudge bar that folds the dark, chicory-edged bite of Vietnamese instant coffee into a dense, condensed-milk-sweetened brownie batter, finished with a final drizzle of condensed milk for extra richness and shine.
$0
12 minsPrep
21 minsCook
63 minsTotal
EasyLevel
Nutrition per serving
273Calories
5.2gProtein
14.7gFat
31.7gCarbs
19.9gSugar
1.4gFiber
380mgSodium
78mgChol
8.8gSat Fat
221mgPotassium
76mgCalcium
1.3mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 170°C (340°F) and line a 10x10cm (4x4 inch) tin with baking paper, leaving overhang on two sides.
2
Dissolve the instant coffee powder in 1 teaspoon of hot water and set aside to cool slightly.
3
Melt the butter and whisk in the condensed milk and sugar until smooth and glossy.
4
Whisk in the beaten egg and the cooled coffee mixture until fully combined.
5
Sift the flour, cocoa powder, baking powder and salt over the wet mixture and fold gently just until no dry streaks remain - do not overmix.
6
Pour the batter into the lined tin and smooth the top with a spatula.
7
Bake for 20-22 minutes until the edges look set and a skewer inserted in the centre comes out with a few moist crumbs.
8
Cool the bars in the tin on a wire rack for 15 minutes, then lift out using the paper overhang and cool completely, about 30 minutes more.
9
Drizzle the extra condensed milk over the cooled bars and slice into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 1.1 oz30g condensed milk
- 0.6 oz18g sugar white
- 1/21/2 eggs, beaten (22g)
- 0.1 oz4g dissolved in 1 tsp hot water coffee instant powder
- 0.8 oz24g sifted all purpose flour
- 0.2 oz6g sifted cocoa powder
- 0 oz1g baking powder
- 0 oz1g salt
- 0.4 oz10g drizzled condensed milk
