Simple Deep Dish Brigadeiro Cookie Recipe

‘Look at that F**king cookie!’ (I’m always pleased when I can get a Bridesmaids reference in, if you haven’t seen the film, then you definitely must immediately)

This recipe for a Deep Dish Brigadeiro Cookie is from the June edition of Waitrose food magazine. I had a go at baking it yesterday and it is a must try if you love cookie dough, chocolate and warm desserts!


A Brigadeiro cookie is a Brazilian dessert which has a basis of cookie dough with a cookie chocolate centre, it can be baked in various shapes and forms. This particular recipe makes one giant deep dish, 3000cal, cookie which serves 6 people (or 2 people!)

Ingredients for the cookie
140g Plain Flour
1/2 tsp Baking Powder
1/2 tsp Salt
120g Unsalted Butter
40g Light Brown Soft Sugar
110g Caster Sugar
1/2 tsp Vanilla Extract
1 Egg

Ingredients for the Brigadeiro (chocolate centre)
1 1/2 tbsp unsalted butter
200g Condensed Milk
2 tbsp Cocoa Powder
1/2 Tsp Vanilla Extract

1. For the Brigadeiro start with a heavy based sauce pan. Heat the butter, condensed milk, cocoa and pinch of salt. Let it boil and then reduce the heat and stir for 10 minutes until it has a thick and glossy consistency. Add the vanilla and stir it in vigorously. Remove the mixture from the pan and onto a plate covered with baking parchment and let it chill in the fridge for 2 hours at least.

2. For the Cookie mix pre-heat the oven to 180 ºC. Combine the flour, baking powder, and salt. In a separate large bowl, combine the butter, brown sugar and caster sugar until it has a fluffy consistency, then add the vanilla and egg and beat until it is all mixed in.

3. Use a 20cm ovenproof frying pan, or solid cake tin (or in our case a ceramic flan dish as we dont have an oven proof frying pan). Cover the base with 1/2 the cookie dough and compress it down. Remove the Brigadeiro mix from the fridge, place a sheet of baking parchment on top of it and use a rolling pin to flatten in a circle shape like a plate. Sit the mix inside of the cookie mix in the tin. Spread the remaining cookie mix evenly on the top.

Bake in the oven for 29-25 minutes

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