Brigadeiro Brownie | PratoFundo

The brownie, which was already delicious, is now even better if you like brigadeiro. And yes, there’s condensed milk and no complaints!

There are several brownie recipes in this world, here at Prato Fundo There are several by the way. Now we have one more. The big difference with this one that caught my attention is the fact that it uses condensing milk in the dough, as an ingredient itself.

It became better known in mid-2020-2021 when a foreign YouTuber (Adam Rugusea) posted the recipe on his channel giving some explanations about the famous brownie cone. At the time, he wanted to understand the people of Paraná about this recipe.

Very audacious: using the our condensed milk? Oh boldnessneither?

Yes, you can make brownies with oil!

I took the opportunity to do another test: use oil instead of butter. It was a constant question I always got. Yes, you can use oil without any problem.

The decision to make the switch came from the way Adam originally made the brownie: he uses burnt butter (peanut butter or brown butter) which in addition to cooking milk solidshas another very important role of removing the butter moisture. The end result is practically just fat.

Of course, there will be different recipes. Once the burnt butter gives a very characteristic flavor to the preparation. However, due to function and source of fat (in this case) the exchange is possible.

The brownie cone is the sugar’s fault

The famous characteristic brownie cone is due to interaction of water and sugar in the preparation. During the tests, Adam spoke to a food scientist, and they think this will be the big answer.

Many people (including me) thought that the clear ones that were part of this characteristic. But as you can see: it’s not clear in the recipe, just the yolk that works as a source of water and fat.

But it all depends on the interaction and proportion of dissolved and undissolved sugar in the dough so the cone appears. This is why sugar sources are easier to work with, powdered sugar has a smaller crystal that dissolves faster and not to mention the condensing milk in which the sugar is already dispersed.

It looks like a brigadeiro or almost

I decided to call the brownie brigadeiro because of the final texture it gets. As the foreigners call it: fudge e chewy.

However, for those of us who grew up with brigadeiros, the texture of the brownie reminds us of our party sweets. He is more denso, but it is not heavy. There’s that one pull-pull airnot to mention the flavor precisely because of the condensed milk.

It’s sweet, but close to what it could be: I don’t think it’s cloying because the cocoa powder is very bitter. So, it balances out all the sugar that condensed milk adds. And even in my version with filling and topping, it’s a balanced brownie.

Perfect brigadeiro brownie

• Such as chocolate flavor fountain It’s cocoa powder, use the best quality you can buy.
• Even though I used whole condensed milk, it also works with semi-sweetened and lactose-free milk.
• It doesn’t look like it, but it has a lot of sugar. The sides that are in contact with the mold tend to become crispier.
• That said, in humid environments the brownie tends to absorb moisture and becomes softer again. If you want it to be firmer and chewyhe must bake longer and store in a well-closed container.
• The cooking time influences the final texture of the brownie: the longer it takes, the firmer it will be. I would start testing the point in 35 minutes. But I wouldn’t bake it for more than 45 minutes, it might be too firm.