Name: Brigadeirao (Brazilian Chocolate Fudge Flan) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: Brazilian
Ingredients: 28 oz sweetened condensed milk (or two 14-oz cans); 1 cup whole milk; 1 cup unsweetened cocoa powder; ½ cup sugar, plus extra to sprinkle the pan; ½ tablespoon cornstarch; 1 teaspoon pure vanilla extract; 4 large eggs, at room temperature; ¼ cup good quality chocolate sprinkles, for topping

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Introduction

Brigadeirao is a luscious Brazilian chocolate fudge flan that combines the creamy texture of flan with rich chocolate flavor. This dessert is perfect for chocolate lovers looking for a smooth, indulgent treat that’s surprisingly easy to make.

A rich chocolate bundt cake sits on a white plate against a white marbled background. The cake has a deep brown color and is covered with a smooth, shiny chocolate glaze that drips down the sides in thick, uneven streams. The top layer is decorated with dense, dark chocolate sprinkles that cover the entire flat surface. The texture of the cake itself looks moist and slightly glossy under the glaze, and the bundt shape features distinctive ridges and a central hole. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 oz sweetened condensed milk (or two 14-oz cans)
1 cup whole milk
1 cup unsweetened cocoa powder
½ cup sugar plus extra to sprinkle the pan
½ tablespoon cornstarch
1 teaspoon pure vanilla extract
4 large eggs at room temperature
¼ cup good quality chocolate sprinkles

Instructions

Step 1: Preheat the oven to 350º F (180º C). Grease an 8-inch (20 cm) ring pan with butter or nonstick cooking spray. Sprinkle sugar evenly over the pan and set it aside.
Step 2: Blend all ingredients except the chocolate sprinkles in a blender until the mixture is smooth and well combined.
Step 3: Pour the blended mixture into the prepared pan. Place the pan in a bain-marie (a water bath) and bake for about 40 minutes, or until the top is set but still slightly jiggly like a cheesecake.
Step 4: Remove the pan from the oven and carefully run a knife around the edge. Let it cool on a rack, then cover and refrigerate for at least 4 hours, or until fully chilled and set.
Step 5: To serve, run a knife around the edge again and invert the flan onto a plate, tapping the bottom of the pan gently if needed to release.
Step 6: Sprinkle chocolate sprinkles on top and, if you like, drizzle chocolate fudge along the edges for an extra touch of decadence.

Tips & Variations

Use room temperature eggs to ensure a smooth, creamy texture.
If you want a richer chocolate flavor, add a handful of finely chopped dark chocolate to the blender mixture.
For a twist, try adding a splash of coffee or espresso powder to enhance the chocolate taste.
Make sure your bain-marie water doesn’t boil aggressively; a gentle simmer works best for even cooking.

Storage

Store brigadeirao covered in the refrigerator for up to 3 days. It tastes best chilled and well-set. When reheating, it’s best enjoyed cold or at room temperature rather than warmed, to preserve its creamy texture.

How to Serve

A slice of chocolate cheesecake with three clear layers is shown on a white marbled surface. The bottom layer is a dense, dark brown crumbly crust. Above it is a thick, smooth, and rich milk chocolate cream cheese layer that makes up most of the slice. The top layer is a thinner, shiny dark chocolate ganache flowing slightly down the sides, covered with small, cylindrical chocolate sprinkles piled thick on top. The texture contrasts between the crumbly base, creamy middle, and glossy top layer are very visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy milk for this recipe?

Yes, you can substitute whole milk with unsweetened almond or oat milk, but the texture may be slightly less creamy.

What if I don’t have a ring pan?

You can use a regular 8-inch round baking pan or a springform pan, but beware that unmolding might be a bit trickier depending on the shape and sides of the pan.