Brigadeiros are a traditional Brazilian dessert that are essentially bite-sized fudge balls. They are usually individually hand-rolled and coated in sprinkles. Created during the post-war era, it was challenging to find fresh milk and sugar, so condensed milk was used, resulting in a delicious fudgy treat. Thus, brigadeiros are quite a simple dessert to make without a ton of ingredients.
Sweet, gooey, and fudgy, the brigadeiros will melt in your mouth and satisfy your chocolate cravings. They’re a perfect make-ahead treat, and they transport well, so they’re perfect for parties, potlucks, and as an edible gift. Try my homemade fudge recipe, brownie bites recipe, or cake pops recipe for another bite-size treat that everyone will love.
What You Need to Make This Recipe
Butter — use unsalted butter for these brigadeiros so you can control the amount of salt added to the mixture.
Sweetened condensed milk – this is the base of a brigadeiros recipe and cannot be swapped. It is what makes them so sweet. Make sure you are getting sweetened condensed milk and not evaporated milk.
Cocoa powder — for a rich, deep chocolate taste, use unsweetened cocoa powder. Sift it before adding it to your pot, so you don’t end up with pockets of dry powder.
Sprinkles — I love colorful or chocolate jimmies. Feel free to use your favorite sprinkles to coat your brigadeiros or make your own with my post on how to make sprinkles.
How to Make Brigadeiros
1. In a heavy skillet or pot, melt the butter over low heat. Add the condensed milk.
2. Add the cocoa powder and salt. Whisk until fully combined. Increase the heat to medium-low. Continue cooking, stirring constantly with a silicone spatula, until the mixture becomes very thick and shiny, and the spatula should leave a clean track when scraped across the bottom.
3. Transfer the mixture to a buttered tray once done. Let cool at room temperature until firm and cool enough to handle. With lightly buttered hands, pinch off small pieces of the dough and roll them into 1-inch balls.
4. Roll the balls in sprinkles and place the brigadeiros in mini paper cupcake liners to serve.
Pro Tips for Making This Recipe
- Do not walk away from the pot as you make the brigadeiros mixture. If you stop stirring the mixture, it will stick to the bottom of the pot and burn.
- The fudge needs to be very firm in order for you to roll them into balls. You’ll need to be patient and continue to stir until the mixture is thick.
- Lightly buttering your hands will keep the brigadeiro mixture from sticking to your hands as you roll them. I like to hold onto the butter wrappers as they’re great for greasing your hands without wasting any butter.
- Use a cookie scoop to portion out the dough before rolling for uniformed balls.
- If you are in a rush, you can chill the tray in the fridge to speed up cooling it to room temperature.
Frequently Asked Questions
Do I have to use sprinkles?
You can coat these homemade brigadeiros in chopped nuts, shredded coconut, grated chocolate, cocoa powder, and more if you want to change things up!
Do I need to refrigerate this?
While you can leave brigadeiros at room temperature, in a cool and dry place, for up to 3 days, I like refrigerating them as they last for up to a week in the fridge.
Can I freeze leftovers?
Yes, you can! They freeze wonderfully for up to 3 months. To freeze leftover brigadeiros, flash freeze them on a parchment paper-lined sheet pan after you’ve rolled them in sprinkles. Freeze until solid, and then transfer them to an airtight bag. Thaw in the fridge when ready to eat.
Where did it get its name?
Named after 1940s Brazilian Brigadier General Eduardo Gomes, brigadeiros were created to promote his presidential candidacy. Despite losing the election, the dessert has gained popularity and is now a staple at parties, festivals, and celebrations!
If you love this recipe try these out!
If you’ve tried this Brigadeiros recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Brigadeiros
Equipment
- Heavy skillet or pot
- Tray
- Mini paper cupcake liners
Ingredients
- 2 tablespoons butter
- 1 can sweetened condensed milk (14-ounce)
- 3 tablespoons unsweetened cocoa powder sifted
- Pinch of salt
- sprinkles
Instructions
- Lightly butter a plate or tray.
- In a heavy skillet or pot, melt the butter over low heat. Add the condensed milk, cocoa powder, and salt. Whisk until fully combined.
- Increase the heat to medium-low. Continue cooking, stirring constantly with a silicone spatula, until the mixture becomes very thick and shiny, and the spatula should leave a clean track when scraped across the bottom. This may take 3 to 4 minutes if you have a hot gas stove or up to 15 minutes on an electric cooktop. It should be balling up into a single mass as you stir. (Do not be tempted to turn up the heat or stop stirring– be patient. Otherwise, the mixture can stick to the bottom of the pot and create lumps or burn.)
- Transfer it to the buttered tray. Let cool at room temperature until firm and cool enough to handle, about 1 hour.
- With lightly buttered hands, pinch off small pieces of the dough and roll into 1-inch balls. Roll in sprinkles. Place in mini paper cupcake liners. Candies can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 1 month. Delicious served cold or at room temperature.
Notes
- Do not walk away from the pot as you make the mixture. If you stop stirring the mixture, it will stick to the bottom of the pot and burn.
- The fudge needs to be very firm in order for you to roll them into balls. You’ll need to be patient and continue to stir until the mixture is thick.
- Lightly buttering your hands will keep the brigadeiro mixture from sticking to your hands as you roll them. I like to hold onto the butter wrappers as they’re great for greasing your hands without wasting any butter.
- Use a cookie scoop to portion out the dough before rolling for uniformed balls.
- If you are in a rush, you can chill the tray in the fridge to speed up cooling it to room temperature.
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