Chocolate Brigadeiro Pizza
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Serves: 16
 
If you are a Chocoholic -- this is for you!!
Ingredients
  • 1 package (18 ounces) refrigerated sugar cookie dough
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 3 tablespoons cocoa powder
  • Topping may be anything from sprinkles, coconut, shaved chocolate, fruit.
Instructions
  1. Don’t be scared by the two step process. This recipe is actually really simple. I just wrote a very detailed description.
  2. The first step of this recipe is to make up the Basic Chocolate Brigadeiro Batter.
  3. In a medium non-stick pan, mix the sweetened condensed milk, butter and cocoa. Stir on low heat constantly with a wooden spoon
  4. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  5. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  6. You are now ready for the second step.
  7. At this point preheat your oven to 350 degrees
  8. Press cookie dough into a ball, and flatten on a floured pan, You can use a 12-inch circle or a square baking pan (I have a square baking pan which I prefer to use)
  9. Bake for 12-15 minutes (cookie will be soft)
  10. Cool for 10 minutes
  11. Using a spatula or other long utensil, loosen cookie dough from pan and place on the serving platter/plate
  12. Spread the brigadeiro batter over the cooked cookie dough
  13. Add your choice of topping
  14. Cut into squares
Notes
Ideas for toppings: 12-14 strawberries, hulled and halved and 1 large banana, sliced Cover the brigadeiro batter with cut strawberries and banana slices. Use chocolate syrup to drizzle over the fruit Refrigerate for at least 15 minutes. When ready to serve cut into squares. Variation for dough: 1 package (18 ounces) refrigerated chocolate chip cookie dough, peanut butter cookie dough or Snickerdoodle Cookie Dough The cook time is approximate. While your brigadeiro batter is cooling you are cooking the dough.

 

Cheese Brigadeiros
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Serves: 20
 
Nice smooth flavor. The cheese and sweetened condensed milk complement each other.
Ingredients
  • 1 (14 oz) can of sweetened condensed milk
  • 1 tablespoon butter
  • 3 tablespoons grated Parmesan cheese
  • Extra grated parmesan cheese to cover
Instructions
  1. In a medium non-stick pan, mix the milk and butter on low heat. Stir constantly with a wooden spoon.
  2. Before bringing the condensed milk to a boil slowly add the grated cheese stirring constantly.
  3. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  4. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  5. Put the extra shredded cheese on a separate dish.
  6. To mold the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  7. Transfer the ball to the dish of cheese and roll it around to coat all sides.
  8. Transfer the ball to a mini baking cup or square of parchment for serving. They keep in an airtight container for up to 3 days.
Notes
Variation: You may also roll these in sugar or shredded coconut.

 

Banana Brigadeiro
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Serves: 20
 
What fruit could be more Brazilian than bananas? These are delicious.
Ingredients
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon of butter
  • 3 tablespoons of cocoa powder
  • 2 small ripe bananas mashed
  • shredded chocolate
Instructions
  1. In a medium non-stick pan, mix the milk, butter and chocolate on low heat. Stir constantly with a wooden spoon. After five minutes add the mashed banana.
  2. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Spread the shredded chocolate into a separate dish.
  5. To mold the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Roll in the shredded chocolate.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. Keep in an airtight container for up to 3 days.
Notes
Variations: You can decorate with shredded coconut, shredded white chocolate, chocolate sprinkles or topped with sugar and cinnamon.

 

Basic Brigadeiro with Coconut and Topped with a Clove
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Serves: 20
 
Also called "Beijinhos" (small kisses). Be patient, these are a bit harder to roll because they tend to stick more. I find it easier to spread the coconut on a large flat platter and slowly roll the brigadeiro across the platter.
Ingredients
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 4 tablespoons of sweetened dried shredded coconut
  • Extra coconut for topping
Instructions
  1. In a medium pan, mix the milk and butter on low heat stirring constantly with a wooden spoon. Add the coconut after 15 minutes and mix constantly or it sticks to the bottom. Its okay if it is slightly brown.
  2. Continue cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Spread extra coconut onto a separate dish or a large platter.
  5. To shape the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  6. Roll in the reserved coconut. Traditionally, you also press a whole clove into the top of the beijinho.
  7. Transfer the ball to a mini baking cup or square of parchment for serving. I usually save these in the fridge.
Notes
Don't eat the clove. It is just for decoration. Cover the coconut version with a prune slice. These are called “Olho de Sogra” (mother in law’s eyes)