Brigadeiros Recipe

Chewy, fudgy, addictive. These little chocolate fudge balls are as common and well-loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed milk, sweetened cocoa powder, and butter, cooked to a fudge state then formed into little balls and rolled in chocolate sprinkles. I find this to be much too sweet, so I made a few changes to the original recipe, adding real chocolate, real cocoa powder, heavy cream, and corn syrup. Unless I know the chocolate sprinkles are made with real chocolate, like the ones from Guittard or Cocoa Barry, I prefer to use cocoa powder or grated chocolate for rolling—and the result is amazing. This is a perfect dessert to give as a gift for any occasion. Children will love it and so will adults.–Leticia Moreinos Schwartz

LC Contemporary Classic Note

We, too, find the traditional brigadeiros to be rather cloying. But this contemporary classic rendition from Leticia Moreinos Schwartz? Just try to stop reaching for another.

Brigadeiros Recipe

  • Quick Glance
  • 40 M
  • 40 M
  • Makes 40 brigadeiros


  • Two (14-ounce) cans sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard


  • 1. In a medium heavy-bottomed saucepan over medium heat, bring the condensed milk, butter, heavy cream, and corn syrup to a gentle boil.
  • 2. When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well to prevent any pockets of cocoa powder.
  • 3. Reduce the heat to low and cook the chocolate mixture, whisking constantly, until it is the consistency of a dense, fudgy batter, 8 to 10 minutes. You want it to bubble only toward the end of cooking, so it’s important to use low heat otherwise the chocolate will scorch. It’s done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom—that’s as it should be. If you undercook the chocolate mixture, the brigadeiros will be too soft; if you overcook them, they’ll be too chewy.
  • 4. Slide the chocolate mixture into a bowl (without scraping the bottom of the pan) and let cool to room temperature. Cover the bowl with plastic wrap and refrigerate the chocolate mixture for at least 4 hours.
  • 5. Scoop the chocolate mixture by the teaspoonful and, using your hands, roll it into a little ball about 3/4 inch in diameter (roughly the size of a chocolate truffle). Repeat with the remaining chocolate mixture.
  • 6. Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros in the sprinkles, making sure to cover the entire surface. Store them in an airtight plastic container for up to 2 days at room temperature or up to 1 month in the refrigerator.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Tamiko Lagerwaard

Feb 25, 2010

These candies were easy to make, but took much longer to cook than stated. I live at a high altitude, which might contribute to the longer cooking time. Instead of the 8 to 10-minute cooking time, they took 24 minutes. They’re delicious, though: very toffee-like, but a bit chocolatey. I used cocoa, but I think this would be spectacular with chocolate, as stated—specially with sprinkles, which would be so fun visually. Not too sweet and very rich. I really like them and would make them again

  1. Sandra Cabral says:

    As soon as I saw this blog post in my Google reader, I knew that I would be making this over the weekend. Can’t wait!

  2. Yasmine says:

    Beautiful photo! I love rolling them in coconut (my favorite) or cocoa powder. My sister in law introduced these to me after moving back from Brazil. They’re delicious. They’re a staple dessert for birthdays and family get-togethers.

  3. Tamiko, thanks for the comments. Indeed, cooking time might vary for many reasons (the BTUs of your range, size of the pan, and altitude as well). What’s most important is that you were able to judge how far to cook. Hope you’ll do it over and over again! Best, Leticia.

  4. Anila says:


    I want to make these, however, I don’t want to buy a jar of corn syrup. Would honey work instead?


    • Honey is fine ( is another form of inverted sugar so go for it). The purpose of adding it is to smooth the fudge a bit, but even if you use none, the recipe will still work. Let me know how you like it. Have fun! Leticia

  5. Laura says:

    Will these ship well? And also are they almost like truffles?

    • Hi Laura,

      If you would like to ship them, keep in mind they will stay fresh at room temperature for up to two days, but not much more than that. They do ship ok. As for the truffle reference, although they do look like truffles, they’re really fudge. Hope you have fun making them and wh ever you send them to, will enjoy.



  6. Monty says:

    The brigadeiros are simply sinful. I have made them on numerous occasions and they go over well with everyone.

    • David Leite says:

      Monty, I’m with you. Not only have I made them myself, I’ve also had the good fortune of eating brigadeiros made by Leticia. And I have to say, hers were incomparable.

  7. caliH says:

    One advantage to “fake” chocolate sprinkles is that they won’t melt on your fingers like real chocolate ones. I like the real thing better taste-wise for sure, but I think I might just go with the “fake” ones for these little treats.

  8. April says:

    I make this for my Brazilian boyfriend and our friends including his mom who all love this recipe. It’s been requested as a Valentine day treat. :D

    • Julie Dreyfoos, LC Production Manager says:

      What a great treat April for Valentine’s Day, glad to hear that they are such a hit with everyone.

  9. Judite says:

    I have recommended your version of Brigadeiros to many! I was delighted when a neighbor friend brought me a copy of Saveur to show me that your recipe is rocking the magazine stands! Muito bem Leticia!

  10. Why, thanks Judite ( as David would say)! I am happy to hear you recommend this recipe! I am addicted to Brigadeiros myself! So welcome to the club!

  11. Michele says:

    Do you happen to have the original recipe?

    • Renee Schettler Rossi says:

      Michele, we just queried Leticia about the original recipe she mentions above….

  12. Hi Michele, here are the ingredients from a typical “original” recipe (this one comes from an old cookbook by Maria Thereza Weiss)

    1 can sweetened condensed milk
    4 tablespoons Nescau
    1 tablespoon butter
    1 tablespoon honey
    3 egg yolks

    Let me know how it comes out!

    • Renee Schettler Rossi says:

      Many thanks, Leticia. Given the choice between the two recipes, I know which one I’d make…

  13. Glori Ortiz says:

    Just when I thought my sweet tooth was on remission I made this recipe “for the kids” to celebrate the opening ceremony of FiFA’s world cup! Let me tell you, these little devils are adictive! They’re sweet, but they’re the perfect compliment to a nice cup of espresso macchiato ! Yummy!

    • David Leite says:

      They are, aren’t they, Gloria? I’ve had the pleasure of eating far too many of them as petit fours at the author’s home. God, were they good!

  14. My dear David and Gloria, life should always be celebrated with brigadeiros! Hugs to all! Leticia

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