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)
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 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
Nydia says
OMG…Brigadeirão…I have years without eating it, I just cannot remember when was the last time I had one. Everything that is made with chocolate can be my favorite, mine and my family’s.
The tea party is so excited, look at the girls…!!! Of course, I can understand you, have your house with al that girls could be a little amazing…!!!
Denise Browning says
Thanks, Nydia! It was a challenge because they are very active, but turned out to be a blessing. The girls had a lot of fun and I have to confess that me too. 🙂
The Brigadeirao was over quickly. I just think that I ate a little too much. What can I say? I definetely love chocolate! See you soon at your blog. xx
Luciana says
Olá Denise, obrigada por visitar meu blog. Fiquei muito contente com seu comentário.
Esse brigadeirão é dar água na boca. Suas receitas são maravilhosas! Adorei seu prestigio cheesecake.
beijinhosss
Denise Browning says
Obrigada, Luciana! Eu de vez em quando faço esse brigadeirão porque além de ser rápido, é realmente uma delícia. Aqui em casa nós amamos ele. Obrigada também por visitar o meu blog!
Como eu havia dito, adoro as suas fotos, e as suas criações são mesmo de dar água na boca. Eu adooooooro um doce!! :):)
Laura (Tutti Dolci) says
I am officially craving chocolate now!
Denise Browning says
Thanks, Laura! I am glad that you like my brigadeirão!!!
Cristina says
Minha querida, è a primeira vez que entro no Seu site e que faço Brigadeirao.
Uma pergunta: eu cozinhei 40 min a 180graus. Deixei esfriar e estava
Morno quando EU resolving tentar desenformar e estava liquido por dentro e cozido por fora. O que EU faco? Cozinho mais um pouco e repito como a receita?
A parte luquida eh normal?
Obrigada!
Denise Browning says
Olá, Cristina!
Desculpe mas eu só vi o seu comentário agora.
Assim que sai do forno, você deixa esfriar na forma ã temperatura ambiente e depois põe na geladeira (ainda na forma) por pelo menos de 2 a 4 horas (ou mais). Somente quando o brigadeirão tiver gelado é que você desenforma com cuidado (passe uma faquinha nas beiradas da forma para soltar mas com cuidado), como instruído na receita. Isso não é feito um pudim de leite condensado que primeiro desenforma para gelar. Para o brigadeirão, primeiro gela e depois é que desenforma pois a consistência é de um fudge.
Se você cozinhou no forno por 40 minutos a 180 graus C, o cozimento é suficiente sim mas não para desenformar ainda morno. Gele ele na forma e depois quando tiver bem geladinho, você desenforma com cuidado para não quebrar.
Um bom domingo pra você.
Rafael says
Denise, eu vou salvar o seu site aqui. sempre eu tento fazer alguma coisa brasileira com a minha mulher, mas nunca sei direito como explicar as medidas. ela estava com vontade de comer brigadeirao mas moramos longe da loja brasilieira mais proxima. esse vai ser nosso santuario para receitas brasileiras. muito obrigado.
Denise Browning says
Rafael:
Obrigada a voce por sua gentileza. Espero que voces experimentem e gostem. A minha familia eh louca por brigadeirao e tudo mais feito com brigadeiro.
A qualquer tempo que voces tiverem alguma duvida sobre uma receita, substituicoes, medidas ou ingredientes, ficarei feliz em ajudar. Um abraco pra voces dois.
Paula Guskuma says
Hi Denise! I am a fan & love all of your recipes! Question, what happened to the recipe instructions? The 1st step is to preheat oven & prepare pan. Then step 2 jumps straight to pour mixture into prepared pan. Do I just blend all the ingredients? And for how long? Please let me know-I intend to make this for my husband’s birthday on April 25th.
Thank You =)
Denise Browning says
Hi, Paula! Thank you so much for pointing out the missing blending step. I have just fixed the recipe to include that step. I apologize for it! I am quite sure I wrote that step but somehow it might have gotten deleted by mistake because I made several modifications in the original post. My husband and kids love this recipe which I made 3 times recently. LOL I hope your husband enjoys it. Wishing him a very happy yummy birthday!
Deborah says
Dear Denise,
I noticed your recipe calls for spring pan but on your video you used the good old “forma de pudim”. Does the baking time change one way or another, given the spring pan doesn’t have the hole in the middle? I am assuming the “pudim pan” bakes a little faster. I am planning on doing this for Christmas eve’ dinner to add my Brazilian touch to my (very) american family.
Deborah says
Ops… you wrote RING pan not spring. My bad.
Denise Browning says
Hi, Deborah! The recipe calls for a ring pan, not a spring pan for this brigadeirao recipe so please use the same. And yes, if to use a spring pan which has not a hole in the center, the baking time would be a little longer. Wishing you and your family Happy Holidays!
Denise Browning says
Hi, Paula! Thank you for pointing out the missing blending step which I have just fixed. I believe that step was accidentally deleted since I was greatly modifying that post to republish. My husband and kids are crazy for brigadeirao, which I made 3 times recently. I hope your husband enjoys it and wish him a very happy yummy birthday!
John / Kitchen Riffs says
Thanks for the pronunciation lesson. I think I’ll just call this good. 🙂 Thanks!
Denise Browning says
Haha. That’s a good name too.
Deb|EastofEdenCooking says
Chocolate is always a hit! This brigadeirao would be fabulous at Easter Brunch!
2pots2cook says
Am I in Heaven already ?
Kaaren (Back Road Journal) says
Oh my, does that look wonderful and so very different. Thank you so much for sharing this great dessert.
Jodie says
Can this be piped into pastry base or baked in one?
Denise Browning says
Hi Jodie! Brigadeirao is technically a flan but with a fudgy consistency. I bet it would be OK if you use our recipe to make a cake flan — flan on top of the cake. I bet you already heard about this dessert! But as for baking briagdeirao into a pastry or with a pastry, I think the filling of the pastry would have a strange cosistency. But if you still want to try, I would try to bake brigadeirao as a filling for a pie crust. I would use a single pie crust as the base and the brigadeirao as the filling. Of course, you would have to bake as a pie (NO bain-marie), just like you do with a pumpkin pie. It would remind a brownie pie but with a fudgier consistency.
Zane says
The best flan that I have ever had. Thanks for the recipe!
Cristina says
Esse é o mesmo que o pudim?
Denise Browning says
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 says
Obrigada por responder! Vou fazer sim!
Rosella says
The BEST chocolate flan that I have ever had. So darn addicting!
Oliver M. says
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!
Gina says
Hi!
Is it ok to use dutch-processed cocoa powder?
Thanks!
Gina
Denise Browning says
Hi, Gina! Yes, absolutely! You can use dutch-processed cocoa to make brigadeirao. I use one from Hersheys’s.
Chantal says
Hi if I use sweetened coco powder do I omit the sugar or do I need to change anything to the recipe? Where I live we don’t have unsweetened xoxo powder.
Chantal says
Sorry about that never mind my question I did find the answer. You already answered someone else with same question. Thank you I can’t wait to try it.
Denise Browning says
No problem, Chantal! You have the same name as my younger daughter. 🙂
Kari says
OMG….I love flan, & haven’t come across a chocolate fudge one. Thank you
so much, I will be making this very very soon.
Denise Browning says
Hi, Kari! The pleasure is all mine. I hope you make this fmaily favorite dessert and enjoy. If you use a cocoa powder that has a lot of sugar in it, please skip the sugar that I added to the flan mixture. But if you use an unsweetened cocoa like I did, please keep the sugar otherwise the flan will have more of a dark chocolate flavor. Mine has more of a semisweet flavor. Thanks for stopping by!
Kari says
Thank you Denise for the heads up. I use only coco powder, that way I have control of the
amount of sugar.
Jessica says
I’m not sure what I did wrong. I followed the recipe, cooked in a water bath for 40 min at 350, let it cool completely on a wire rack, then placed in the fridge overnight. When I unmolded, it was chocolate soup! I want to try this recipe again, but any advice on what I did wrong or to try for next time to be successful?
Denise Browning says
Hi Jessica! I will try to help you the best that I can. Both the time and temperature are correct. But here are a few questions that may help you next time:
1. How big was your ring baking pan? Depending on the size, if smaller than 8-inch the batter will take more time to bake because the flan will be taller. In addition, was your baking pan dark, like mine, or a light metal one? The lighter ones take more time to cook stuff.
2. Was the water (bain-marie) hot enough? The best is boiling water.
3. When you blended all the ingredients in the blender, did you make sure to scrape the blender? I ask because the cornstarch that helps to thicken this flan can be left at the very bottom of the blender.
4. Do you live in a high altitude place? It can take longer to bake goodies.
5. Have you preheated the oven before starting to bake the flan?
6. When pouring the water into the larger pan (bain-marie), did you make sure to not let water in into the flan baking pan?
7. Have you used any different ingredients or in a different amount stated in the recipe? Replacing ingredients can alter recipes.
8. Were your eggs at room temp?
Sorry for asking so many questions. I am trying to figure out what went wrong because I really want your next attempt to be successful. I make this flan often just the way that I wrote the recipe, it has never failed.
Last, the cooking time is a guideline (as for any recipe out there) because there is a variation in oven temps. But the best tip is, as any other flan, this one will be cooked enough when the flan is set on top and slightly jiggly. If after 40 minutes yours is not, let it cook for extra 5-10 minutes. Check again and if needed more time, place it in the oven for an additional 5 minutes and os on.
Best,
Denise
Jessica says
Thank you so much for your reply! After going through the questions, I believe my mistakes would be not having the water in the water bath hot enough (will use boiling water next time) and maybe cooking longer. I’m at 3000 feet, but I just got a brand new oven so I’m still adjusting my cooking processes. I will try again and make these adjustments 🙂 Thank you!
Teresa says
Can I use a different baking vessel or vessels as I don’t have a ring pan small enough? Also, how deep should the flan be, as well as how deep should the ban Marie water be? Equal to the flan or less?
Denise Browning says
Hi Teresa! You sure can! You can use a round baking pan that you would use to make a flan or cake, or even a square pan (8×8-inch). For this recipe, you may need 2 pans depending on how large/deep they are. But be aware it may take a little longer to bake this brigadeirao since the pan doesn’t have a ring to bake it faster. The brigadeirao is ready when the center is set and slightly jiggly. The time will depend on how large your pan. If larger than 8-inch, the mixture will not be so tall and so, it will bake faster. If the pan is smaller than 8-inch, it will take more time to bake because mixture will be taller. I used an 8-inch ring pan and the brigadeirao mixture was about 2/3 to 3/4 high into the ring pan. The baking time is only a guideline. It is actually ready when the center is jiggly and set.
As for the bain-marie, the water should come halfway up the side of the pan that has the brigadeirao mixture. Make sure to use boiling water for the bain-marie and to not drip water into the brigadeirao. I hope this helps! Enjoy!
teresa taubl says
Thank you so much! That answered everything I needed! I can’t wait to try now, yummm!
Jeanette says
My first attempt failed. It was chocolate soup
I think I used the wrong vessel for the bath ( soup pot ) my second attempt was successful
I used a much shorter vessel for the bath. My second vessel was approximately 2” tall. The water came up about half way on the bath vessel not half way on the ring pan. With a little additional cooking time it turned out great my first experience with Bain-Marie bath it takes a little trial & error to get this part of recipe correct ( at least for me) flavor was fantastic
Denise Browning says
Hi Jeanette! I am so glad to hear you enjoyed this flan. Yes, flan is something very easy to make, the thing about it is to get the correct consistency. It may take 2 to 3 trials sometimes to get it right. It may have taken longer to bake because the boiling water has to come halfway up the flan pan actually, making the flan cook faster and more uniformly.
Diana says
Have a Bundt pan…so probably rough to un-pan but if all else fails – we will just use some teaspoons and dig in. I will dip in warm water to help unmold.
Denise Browning says
Hi Diana! Although you can make this brigadeirao in a bundt pan with adorned edges, I prefer to use one that has straight lines (which is basically a tube pan used to make sponge cake or a family-size strawberry shortcake). Please take a look at the pan in my video. Greasing well the pan is recommended to make easy to un-mold the flan as well as run a knife around the edges to loosen the flan. Once I invert the flan onto a serving plate, I make sure to tap the top of the pan with the back of a wooden spoon to help loosen the flan even more. This is how I unmold my flan without problems. If you have a round 8-inch cake pan will work too.
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!
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.