Brigadeirao is an easy family-size chocolate fudge flan made in the blender and baked in 40 minutes. It's gluten-free, rich, fudgy, and addictive!!!
If brigadeiro is THE THING, just imagine a brigadeirão -- a family-size brigadeiro.
Goodness, my mouth is watering like crazy just thinking about it! 🙂
When I told one of my daughters that I was going to make brigadeirao, her face totally lit up.
I have to confess -- mine did, too! It's fudgy and so addictive!
On top of that, it's easy to prepare. All we have to do is to blend a few ingredients in the blender and then bake in a ring pan for about 40 minutes.
It requires no special cooking skills, yet is a hit among people of all ages.
The secret is in the quality of the cocoa powder that you use and of course, in being careful not to overbake it. And that's all!
Unlike a caramel flan, brigadeirao requires no caramel or tempering of yolks. 😉
Well are you ready for your new fave dessert?
Table of Contents
HOW TO MAKE BRIGADEIRAO (BRAZILIAN CHOCOLATE FUDGE FLAN)
Preheat the oven to 350º F (180º C). Grease a 8-inch (20 cm) ring pan with butter or cooking spray. Sprinkle sugar all over; set aside.
Blend all ingredients (except the sprinkles.) in a blender until smooth. Pour mixture into the prepared pan.
Bake in a bain-Marie for about 40 minutes. Remove from the oven, run a knife the edge around carefully, and place on a rack to cool.
Remove from the oven, run a knife around the edge gently, and place on a rack to cool.
Then, cover and refrigerate for about at least 4 hours, or until chilled and set.
Last, run a knife around again and invert onto a plate. You may have to tap bottom of the pan to encourage unmolding.
Serve chilled with chocolate sprinkles on top. If desired, drizzle chocolate fudge on the edges.
For a vegan brigadeirao recipe, click here.
What Is a Bain-Marie?
Bain-marie (or Mary's Bath) is the French term for a 'hot water bath' or double boiler, and it's used for cooking custards, creating gentle, uniform heat around the food.
Its creation is credited to the alchemist, Mary the Jewess.
Bain-Marie Method
It's a simple method!
Pour boiling water into a larger baking dish and then place ring pan inside.
Make sure water comes about halfway up the sides of the ring pan.
If you don’t have enough boiling water, just add hot tap water instead, making sure to not splash any into the custard.
Did you know that flans as well as cheesecakes fall into the category of custards?!
How Do You Pronounce Brigadeirao?
Here is one way to get close to the Portuguese pronunciation: if you say "bree-ga-day-ROWN" using rolled r's.
Even better, don't actually touch the roof of your mouth or teeth with the tip of your tongue when it comes time for the N in ROWN-- just bring it very close.
Repeat several times and you'll get the hang of it. Or if you want, you could call this treat Big Brigadeiro or Giant Brigadeiro! It's all good!
Brigadeirao Ingredients
Although there are variations, its main ingredients are sweetened condensed milk, milk, cocoa powder, eggs, sugar, and chocolate sprinkles.
How to Store Brigadeirao
Store brigadeirao covered in the fridge for up to 5 days.
Do not freeze! Why? This is a large flan and most flans don't freeze well.
But if you'd like to give it a try (at your own risk):
- Adjust your freezer to 0 degrees F and cut cool brigadeirao into quarters.
- Then, seal in freezer plastic bags for storing up to 1 month.
- Thaw in the fridge and serve.
Serving Occasions
Serve brigadeirao all year round.
It makes a great dessert for potlucks, get-together, Sunday meals as well as for Easter and Christmas depending on how you decorate it.
Other Chocolate Desserts
Triple Brigadeiro Cheesecake Tart
Also, find out everything you ever wanted to know about brigadeiro here.
PIN & ENJOY!
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Brigadeirao (Brazilian Chocolate Fudge Flan)
Ingredients
- 28 oz sweetened condensed milk (or two 14-oz cans)
- 1 cup whole milk
- 1 cup unsweetened cocoa powder
- ½ cup sugar
- ½ tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature
- ¼ cup chocolate sprinkles good quality
Instructions
- Preheat the oven to 350º F (180º C). Grease a 8-inch (20 cm) ring pan with butter or no stick cooking spray. Sprinkle sugar all over. Set aside.
- Blend all ingredients (except the sprinkles.) in a blender until smooth. Pour mixture into the prepared pan. Bake in a bain-Marie for about 40 minutes. Remove from the oven, run a knife the edge around carefully, and place on a rack to cool.
- Cover and refrigerate for about at least 4 hours, or until chilled and set. Run a knife around again and invert onto a plate. You may have to tap bottom of the pan to encourage unmolding.
- Serve with chocolate sprinkles on top. If desired, drizzle chocolate fudge on the edges.
Recipe Video
Recipe Notes
- BAIN-MARIE: Place hot water in a large baking pan and place ring pan inside. Make sure water comes halfway up the side of the pan.
- Store brigadeirao covered in the refrigerator for up to 5 days. Do not freeze! Why? This is a large flan and most flans don't freeze well. But if you'd like to give it a try (at your own risk):
- Adjust your freezer to 0 degrees F and cut cool brigadeirao into quarters.
- Then, wrap in freezer plastic bags for storing up to 1 month.
- Thaw in the fridge and serve.
- Serve brigadeirao all year round. It makes a great dessert for potlucks, get-togethers, or Sunday meals, as well as for Easter and Christmas, depending on how you decorate it.
- ★ Did you make this recipe? Please, give it a star rating below!!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Debora Bertka says
Hi! This recipe used to have a vanilla sauce to be poured over it. Can you tell me how to make it again please? I know it was heavy cream, sugar, and vanilla. Can't remember the measurements though.
Denise Browning says
Hi Debora! I updated the recipe and images. The sauce contained about 1/2 cup of heavy cream, 1 teasppon of pure vanilla extract, and about 2-4 tablespoons of sugar (or enough to sweeten the cream to your taste). Please make sure to combine all the ingredients well. You may replace it with a sweetened whipped cream.
Kristen says
Any advice on baking in individual sizes? I'm wondering how long to let them go for. I always end up sharing since it's so yummy and rich! Would love to be able to just hand out smaller sizes.
Denise Browning says
I see, Kristen! I confess I have never made brigadeirao in a smaller size because this is very much a family-dessert in my household. Everyone enjoys it!
But you can certainly try it. It is technically a flan so as any flan recipe, our Brazilian chocolate flan can be baked in individual ramekins.
Please, follow our recipe, adjusting the baking time. If you bake it in standard-size individual ceramic ramekins (each about 8-inch diameter and 2-inch deep),
it may take at least 30 minutes, or more because you will be baking in a ceramic dish which takes more time to cook than metal pans. It will be ready when the flan
is set on top and jiggly like a jello or cheesecake. If you have ever made cheesecake, you know when it is ready. The same applies to flans. Just make sure that you put
all the ramekins in a larger and deep baking pan, fill the larger pan with boiling water that comes halfway up the side of the ramekins. Please let me know if you try it
and how long it took yours to bake it. I'd love to add that in the notes of my recipe. Thank you again!
monica levi says
I made this in heavy skull molds. I was afraid of them unmolding, but they were awesome! Next time I will use smaller molds as the skulls were too big for a serving.
Denise Browning says
SO happy you made our brigadeirao recipe and enjoyed it!
Brain Bud says
Hello, how many cups of condensed milk?
Denise Browning says
Hi! You will need 2 cans (14 ounces or 397 grams each) of condensed milk. This is a 28 ounces or 794 grams) total of sweetened condensed milk. In American cups (use an 8-ounce cup), you would need three and a half cups of sweetened condensed milk.
Suzanne Woolley says
This is over the top chocolatey rich!! Took way longer to cook…ended upping temp to 375. Think next time…and there will be a next time…will use a little more corn starch as consistency wasn’t quite right and use 375, not 350. Was worried it wouldn’t unmold easily, but it did.
Denise Browning says
Hi Suzanne! The baking time may vary depending on the oven. I have made this recipe many times because it is a family favorite, and have used the recipe measurements as well as the oven temperature and baking time as stated in the recipe successfully. Other people on Pinterest followed this recipe as it is successfully. Any baking recipe will present variations. But I am glad you were able to adjust them according to your conditions. This is a flan (type of custard) and overbaking is one of the major problems people may encounter. I am glad yours wasn't overbaked. Thank you for trying our recipe!
Sandra says
Made first time ever yesterday and was absolutely wonderful!! So rich and chocolatey. This would be a perfect dessert in the summer time because it's nice and cold and almost could taste like ice cream.
Candice says
Omitted the sugar and baked for 50 mins and it came out perfectly, just the right amount of sweetness!
Brian says
Made this twice. Takes longer than 40 minutes to get it cooked to set. Liquid if you follow the directions.
Denise Browning says
Hi Brian! It may be liquid in your oven because in mine it takes 40-45 minutes to bake and set completely.
Martha says
I followed the recipe and it came out liquidy. What can I do to fix it.
Denise Browning says
Hi, Martha! There is more than a factor that may have contributed to that result. One of them is using a taller/deeper pan which requires more time to bake. Another possibility is you may haven't baked the brigadeirao long enough (or until set and jiggly). The baking time stated in the recipe will vary depending on the material and size of the pan, altitude, how calibrated is your oven, and if you didn't change any ingredient or measurements. The brigadeirao is ready when is set on top and bouncy like a cheesecake. It requires cooling and refrigetarion to fully firm up.
Lynn says
The first time I made this it was delicious. I made this yesterday for my canasta group for today. It NEVER firmed up! I made it the exact way I did the first time. What the heck happened??? I don't understand. At 10:00 last night I was making a chocolate cream pie to replace it. Please explain what went wrong.
Denise Browning says
Hi Lynn! If it never firmed up it was because the flan was not fully cooked. The baking time stated in the recipe is a guideline. It works well in my oven but ovens in general present variations in temperature. The flan is fully cooked when it is set on top and slightly jiggly before you take it off the oven. After cooling completely, it has to be chilled. If you used a different size baking pan or one that has no hole in the center (ring pan), the baking time will not be the same. Smaller pans make deeper batters and take more time to bake the flan. If the pan has no hole in the center, it will take more time to cook the center of the flan. If you did not use boiling water in a larger pan for the bain-marie and the water was not halfway up the flan pan, it will take longer to cook. All these affect the baking time and final consistency of the flan although you used the same ingredients and measurements. I hope this helps you understand what went wrong.
Marianne Frisby says
I would like to make this but I only have silicone 8 inch pans can they be used and if so do I still have to put it into a water bath? My email address is MFRIZZ [email protected].
Denise Browning says
Hi Marianne! I have never made this brigadeirao in a silicone mold. In general, they are not good conductor of heat as an aluminum pan. I am afraid the flan won't cook evenly. Any baked custard such as flan should cook in a water bath. However, it is possible to cook it in the oven without a water bath. Keep in mind some parts will cook faster than others.
Nancy Conway says
Absolutly delish! Seved it to a group and they loved it. Best of all, it's gluten free so everyone in the group could enjoy it.
Denise Browning says
Hi Nancy! I am so glad everyone could eat it and enjoyed our brigadeirao recipe. Wishing you all a very Merry Christmas!
Linda says
How long would you cook it if you made half a recipe?
Denise Browning says
Linda, more than the amount of batter, the baking time will depend on the size of your baking pan.
If you are making half of the recipe and use the same size ring pan that I used, it will bake it about half of the time. But if you make half of the recipe and use a small ring baking pan, it may take 35-45 minutes for baking. The baking time depends on how deep or shallow the batter spread into the pan. Smaller pans tend to hold a high or deep batter, while large pans tend to hold a short or not-so-deep batter. The deeper the batter in the pan, the more time will take to bake and the taller will be the flan after baking. Make sense? Another thing, in any case if using a baking pan that has to ring or hole in the center, it will take more time to bake in the middle.
Angela says
Hi! Sounds delicious! Do you think a bundt pan would work for this?
Denise Browning says
Yes! But be aware that if your bundt pan has many design corners, it may get stuck on one of them and make it difficult to unmold without the flan breaking apart in some of those corners. Straight ring pans work best, but you can make it on bundt pans. Make sure to grease the entire pan extremely well!
Elaine says
Hi, Denise, One important piece of info that I should have mentioned; the tube pan has a removable bottom. The Brigadeirao is in the oven right now, but some of it leaked out of the bottom of the pan. Fortunately, I had the forethought to wrap the bottom of the pan with two layers of aluminum foil before I filled it and placed it in the bain-marie I am hoping I will be able to salvage some of this dessert. I will let you know!
Leigh says
I have small custard pots, how do I adjust the cooking time to make individual flans? I assume I would still use a water bath.
Denise Browning says
Hi Leigh! Yes, you still use a water bath to cook this brigadeirao in your custard pots. The process is exactly the same. If your custard pots are about 6 to 8 ounces, it will take at least 25-35 minutes for this flan to be ready. More than the time, you should look for consistency. The dessert is ready when it is fully set and slightly jiggly. Make sure to let the flan cool and chill.
Tanya says
I love me a chocolate flan. Tried it at a cafe called Paul’s many many years ago. I fell in love. They stopped making it a week later and I have never found a chocolate flan anywhere and I travel alot. I tried this recipe last night and even though I had only 1/2 cup of cocoa, I used 1 cup of sweetened drinking chocolate powder and didn’t use any sugar. Took me 55 mins to bake, but the outcome was fantastic. It looks divine and tastes amazing too. Wish I could post a photo of my brigadeirao. I’ve visited Brazil so many times for work n for the World Cup but never came across this dessert unfortunately
Denise Browning says
I am so glad you found our recipe, tried it, and enjoy it. If you would like to post your brigadeirao photo, please tag @easyanddelish on Instagram and I will be happy to add it to our story. Thanks a lot!
Lynne Krawczyk says
Help! My Brigaderiao did not harden. I was very liquidy. I even added move cooking time. My ingredients were all room temperature. Please tell me what I could have done wrong. I am so anxious to try it!
Denise Browning says
Sorry that I was away from my computer yesterday Lynne! Many factors could have affected the final consistency of your brigadeirao. Here are a few:
1. If you used a smaller baking pan, it will affect the final cooking time. Smaller, deeper baking pans require a longer time to cook. Or if you used a baking pan that doesn't have a ring/hole in the center. Ring pans cook faster than a regular round cake pan.
2. Have you replaced any ingredients?
3. The bathwater has to be boiling hot from the very beginning and must reach halfway up high the brigadeirao baking pan.
4. Your oven is not heating properly.
5. Although it took me 40-45 minutes to cook in my oven under all the conditions stated in the recipe, it can vary in other ovens. The brigadeirao is ready when it is set on top and jiggly like a flan yet firm enough to not be liquidy.
I am so sorry! I wish I was there to help you! Please let me know if you did something different like those things stated above so we can figure out what went wrong and avoid it next time.
Joanne says
Can almond milk be substituted for the whole milk?
Denise Browning says
Yes it can!
Randa alahmad says
Hi this looks really good but my husband doesn't like chocolate, can this be made without chocolate??
Denise Browning says
Hi Randa! I have never made it without cocoa powder. But if I had to make it without, I'd try it with creamy peanut butter (about 1 cup to replace the cocoa powder). If you prefer vanilla, add about 1-2 tbsp of pure vanilla extract instead of 1 tsp, and skip the cocoa powder. It may take mroe time to bake. But be aware these are suggestions. I have never tried without the cocoa powder. This si a traditional recipe! If you make it following one of teh suggestions, please return and let me know how it turned out. Thank you again!
Mary says
I don’t use real sugar. Instead, I use granulated Splenda. It measures out the same way as sugar.. can this be substituted for sugar. Also I use egg beaters for eggs, can I use this instead or use 2 eggs and substitute egg eaters for the rest of the eggs?
Denise Browning says
Hi Mary! If you prefer to use Splenda instead of real sugar, I advise you to double the amount of Splenda called for sugar in the recipe. As for egg beaters, if it comes with both yolks and whites, you may use it in the same amount required for whole eggs. But this will be a test because you may not obtain with the egg beaters the same amount of yolks and whites in whole eggs.
Salma says
Hello again I tried the recipe and it turned out great! So yummy! I have a question though can I substitute sugar with honey or pure maple syrup? If yes can you please tell me how to adjust the amounts? Thank you!
Denise Browning says
Hi Salma! I am glad you enjoyed the recipe. I have never tested this brigadeirao recipe with honey as a replacement for sugar. If you use a sweetened cocoa powder instead, you may simply omit sugar in the batter. I only added sugar because I used an unsweetened cocoa powder -- the sugar is only to balance the chocolate flavor resulting in a bittersweet chocolate dessert instead of a bitter, dark chocolate flavor.
I cannot guarantee the same results if you decide to use honey but if you are willing to try at your own risk, here are a few general rules for baking:
1. For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
2. For every 1 cup of honey you're using, subtract 1/4 cup of milk from the recipe.
3. Add 1/4 teaspoon baking soda for every 1 cup honey used.
4. Reduce the temperature of the oven by 25°F so the flan will not brown too quickly.
Thanks for stopping by!
Christine Bobo says
I followed the instructions exactly baked it in an 9 inch springform pan for 40 mins when time was up was still really jiggly so did 10 more mins. Top appeared firm took it out of oven even left it in the hot water bath an additional 10 mins. Ran a knife around it it appeared ok. Let it cool on wire wrack for 1 hour then in fridge for 4 hours, ran knife around edge flipped it on to plate released the sides of spring form pan looked ok then tried to remove the cake pan bottom it was stuck inserted a knife spatula under got the bottom off and half of the Brigadeirao was runny. Quickly put it back on then put back into my hot convection microwave oven for a while to try to firm it up eventually I had to turn on the convection microwave for 10 more minutes. It looks firmer now but all the extra time would mean I had to bake it an additional 20 minutes. Being that it was in a larger pan it should have cooked quicker. I guess because of the extra inch in size of the pan the Brigadeirao was not nearly as thick as it appears in the picture from what I could tell before I had to put the sides back on to recook. Not quite sure how this will turn out was going to serve for Easter now not sure.
Denise Browning says
Hi Christine! I am so sorry this happened to you but mine baked in 40 minutes. I have made this recipe several times and it consistently bakes in 40-45 minutes. On Pinterest, I read comments with pictures that some showed theirs baked in 40-45 minutes like me while others needed more time like you. All that I can say is if needed, use a larger metal pan with a ring in the center to help bake it faster. Also, grease the pan very well, use boiling water to the bain-marie halfway up the flan pan, and bake it until firm and jiggly. Run a knife around the edges, let it cool, refrigerate until chilled and firmer, and run a knife again around the edges to invert onto a large plate. If you don't have a larger pan, you may use half the amount of each ingredient. The taller the batter, more time requires to bake. I wish I could see yours in a picture. If it is thin like a regular flan caramel and you want to make it appear taller, you can serve it topped with fresh berries. But only garnish the top with berries about 20-30 minutes before serving so they will have time to chill without becoming mushy. Another suggestion, it is to decorate the top with spooned whipped cream (a.k.a. cool whip) and then fresh berries. But in this case, only garnish the top right before serving so the cool whip won't desintegrate. This will make your brigadeirao look taller.
Christine Bobo says
As I said in my comments I used a 9 inch spring form pan and I placed it in one of those oven bags or crockpot liners as spring form pans seem to leak or allow water I to them. This is how I treat my cheesecakes and never have trouble with those. After the 40 mins did additional 10 it looked as it should was even a bit crusty around edges. It was when I tried to take the bottom of spring form pan off after 4 hours in fridge and when I flipped it I found out half of it was really runny. I had to try to get the spring sides back on and bake an a total of additional 30 mins of trial and error. My oven seems spot on as far as temp for most recipes is consistent. With the number of eggs to liquid it should have set after at least 60 mins but that was not the case. It seems to now have the right consistency but the whole process was just very messy. I will try to post the pic
Denise Browning says
Thanks you for returning and adding more details, Christine. Now I can undertand better what went wrong. I missed the detail in your previous comment you put the brigadeirao batter into a springform pan. The brigadeirao batter is more like a thicker flan and consequently, not as thick as a cheesecake batter. This explains the leaking! Although flans (like brigadeirao) and cheesecakes are custards, they have a different consistency! The batter of a cheesecake is thicker because it has cream cheese. In addition, the use of any pan that is not a ring pan (e.g. a springform pan or round cake pan witout a ring) will require more time to bake. Why? Because unlike other pans, a ring pan allows no batter distributed in the center (it has a ring, it is hollow) and will bake anything faster and more evenly. Pans without ring will have the batter in the center and this is the part that takes longer to bake. The edges of any custard (flan or cheesecake) bakes faster than the center. So if your batter is placed into a ring pan, it will bake faster (like mine did) than yours that was baked in a springform pan where there is batter in the center of the pan. Oh my! I was so puzzled yesterday thinking what could have possibly gone wrong. I have baked brigadeirao so many times (it is a family favorite) and have never had an issue like the one you described. But the thing is I always use a ring pan. I know for sure when I bake another type of flan (a caramel flan) in a round cake pan (those without a ring) they always take longer than when I bake in a ring pan. Well I feel better now knowing it was the type of pan you used. Although I feel for you! You made the dessert for Easter and of course, presentation matters. I am so sorry! I hope you can fix the appereance of your dessert by serving it with cool whip and berries on top. But next time, please try to bake brigadeirao in a ring pan. If you don't have one, use at least a round cake pan (not a springform pan) and be prepared to bake it longer although you won't experience the leakage issue. Thank you again! Wishing you and your family a Happy Easter!