recipe of brigadeiro
The Best recipe of brigadeiro
What I love most about brigadeiros is how easy they are to customize. You can make them with just a few ingredients, but you can also adjust the sweetness or even swap in a little extra cocoa for a deeper flavor. They’re perfect for any occasion—birthdays, holidays, or just because. And honestly? They’re a great way to sneak in a little extra nutrition if you’re mindful of the ingredients. The natural sugars in the condensed milk and cocoa powder give them that rich taste, while the healthy fats from the butter keep them satisfying. Plus, they’re naturally gluten-free and dairy-free if you use almond milk or coconut oil, making them a little friendlier than some other sweets. My kids don’t even notice the swap, and neither do I. They’re just a little treat that’s easy on the palate and hard to resist.
Classic Brazilian Brigadeiro
A rich, fudgy Brazilian treat made with dark chocolate, condensed milk, and butter. Perfect for a cozy dessert night.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 cup dark chocolate chips
- 1 cup heavy cream
- 1 cup condensed milk
👨🍳Directions
-
1
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. -
2
Add the chocolate chips and mix until fully incorporated. Stir in the heavy cream and condensed milk until well combined. -
3
Pour the mixture into a greased 8×8-inch baking pan and smooth the top with a spatula. -
4
Place the pan in a double boiler over simmering water, ensuring the bottom of the pan does not touch the water. Let it melt and set for about 15–20 minutes, stirring occasionally until thickened. -
5
Once firm, let the brigadeiro cool to room temperature before slicing into squares.
🔧Equipment
- Mixing bowls
- Whisk
- Double boiler (or heatproof bowl over simmering water)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Brazilian Brigadeiro Works
❓ Frequently Asked Questions About Brazilian Brigadeiro
Can I use dark chocolate instead of milk chocolate for the brigadeiro?
Yes, you can substitute dark chocolate, but the flavor will be richer and slightly bitter. Use a high-quality dark chocolate (at least 70% cocoa) and reduce the amount slightly—about 1–2 tablespoons less than the recipe calls for. Stir it in gently to avoid a grainy texture.
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How do I store leftover brigadeiro?
Store brigadeiro in an airtight container at room temperature for up to 3 days. If it’s too soft to hold its shape, refrigerate for up to 1 week. For longer storage, freeze portions in a single layer on a tray first, then transfer to a bag. Thaw at room temperature before serving.
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What if my cocoa powder is too fine or lumpy?
Fine cocoa powder will blend seamlessly into the mixture, but if it’s too lumpy, sift it through a fine-mesh sieve before adding. For lumpy cocoa powder, blend it with a fork or whisk until smooth. Avoid overmixing once the sugar is incorporated to prevent a grainy texture.
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Can I make brigadeiro without a double boiler?
Yes! Use a microwave-safe bowl and a heatproof pourer. Microwave the sugar and cocoa powder in 30-second bursts, stirring between each until dissolved. Pour the mixture into a heatproof container, then add the condensed milk and vanilla. Stir until smooth, then chill until firm.
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Why does my brigadeiro turn out too hard or too soft?
Too hard: The mixture may have cooled too quickly, or the chocolate was too hot when added. Let it sit at room temperature for 10–15 minutes before shaping. Too soft: The chocolate was too cool when mixed, or the mixture was stirred too long. Chill thoroughly before serving, and avoid re-heating.
