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?
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)
Brigadeirao is an easy family-size chocolate fudge flan made in the blender and baked in 40 minutes. It's decadent, fudgy, and addictive!!!
Ingredients
- 28 oz sweetened condensed milk (or two 14-oz cans)
- 1 cup whole milk
- 1 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 4 large eggs at room temperature
- 1/4 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 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!!
Zane
The best flan that I have ever had. Thanks for the recipe!
Cristina
Esse é o mesmo que o pudim?
Denise Browning
Oi Cristina! Esse eh melhor do que o pudim porque eh mais consistente e cremoso. O pudim nao leva amido de milho e tem calda de caramelo. Esse brigadeirao lembra muito o brigadeiro so que em tamanho familia.
Cristina
Obrigada por responder! Vou fazer sim!
Rosella
The BEST chocolate flan that I have ever had. So darn addicting!
Oliver M.
I ate brigadeirao when I visited Brazil a few years ago. Since then I have tried to find a good recipe in English and this one was the best of them all. Easy to prepare and the flan turned out smooth and delicious. Thanks for the recipe lady!