Vietnamese Coffee Swirl Brownies

Preparation

1. Step 1

   Heat oven to 350 degrees. Butter a 9-inch baking pan and line with parchment paper, leaving 2 inches of overhang on two sides to use as handles later.

2. Step 2

   In a large heavy saucepan set over medium-low heat, combine the butter, chopped chocolate, instant espresso powder and salt. Let butter and chocolate melt, stirring occasionally. (Alternatively, using the microwave, melt the ingredients together in a microwave-safe bowl, in 30-second increments, until smooth, stirring between increments.)

3. Step 3

   Whisk in sugar and cocoa powder until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the chocolate chips, if using.

4. Step 4

   Scrape the mixture into the prepared pan and spread evenly.

5. Step 5

   To prepare the topping, using a whisk, beat together cream cheese and condensed milk in a small bowl until very smooth. Use a spatula to mix in ground espresso beans until just combined. (Don’t overmix: You want to see speckles.) Dollop on top of brownie batter in the pan and swirl with a knife or spatula, pulling up some of the brownie batter from beneath the topping for a marble effect. (For best results, both topping and brownie batter should be about the same temperature.) Sprinkle lightly with flaky sea salt.

6. Step 6

   Bake until the top is set, the center is soft and the edges start pulling away from the pan, 30 to 40 minutes. (Ceramic and glass pans will take about 5 minutes longer.) The top should look dry and firm when done, but a toothpick inserted into the center should come out slightly gooey.

7. Step 7

   Transfer the pan to a wire rack to cool completely. To get the neatest pieces, chill the brownies for 1 hour, then invert the whole slab of brownie onto a cutting board, peel off the parchment, and slice them, still upside down, into bars.