Chocolate Brownie and Brigadeiro Dessert
Ingredients
- 3 large eggs
- 135 grams all-purpose flour
- 200 grams semi-sweet chocolate
- 150 grams unsalted butter
- 300 grams refined sugar
- 20 grams red cocoa powder
Brigadeiro
- 395 grams condensed milk
- 10 grams red cocoa powder
- 200 grams heavy cream
- 150 grams chocolate blend
- 15 grams unsalted butter
- 200 grams heavy cream (add at the end)
Preparation
Preheat the oven to 180°C and grease a baking pan.
Melt the chocolate and butter together in a heatproof bowl.
In a separate bowl, whisk the sugar and eggs until smooth.
Combine the melted chocolate mixture with the egg mixture.
Fold in the flour and cocoa powder until just mixed.
Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean.
Brigadeiro
In a saucepan, combine condensed milk, 10 grams red cocoa powder, 200 grams heavy cream, chocolate blend, and unsalted butter.
Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides.
Remove from heat and stir in the additional 200 grams heavy cream.
Allow to cool, then shape into balls and roll in sprinkles or serve warm.
Tips
This brownie recipe can be varied with add-ins like nuts or chocolate chips for different flavors.
