Brigadeiro Stuffed Brookie Recipe

For Brazilian Brigadeiro Filling 

Sweetened Condensed Milk – 395 g (1 can) 
Unsweetened Cocoa Powder (sifted) – 40 g 
Unsalted Butter – 30 g 
Salt – 2 g (a pinch) 

For Brownie Batter 

SwissBake® Schoko Brownie Mix (V13333) – 1000g 
Water (room temperature) – 280g 
Vegetable Oil – 240g 

For Cookie Dough Topping 

SwissBake® Cookie Mix – Vanilla (C13015) – 1000g 
Water – 100g 
Unsalted Butter (softened) – 260g 
Chocolate Chips – as needed 
Powdered Sugar (for garnish) – as needed 

Prepare the Brigadeiro Core: In a heavy-bottom saucepan, combine condensed milk, sifted cocoa powder, butter, and salt. Cook over medium-low heat, stirring continuously for 10–15 minutes until thick and glossy. It should pull away from the sides of the pan like soft fudge. Pour onto a greased plate, cool to room temperature, and refrigerate for 1 hour until firm. 

Brownie Batter Preparation: In a planetary mixer with paddle attachment, combine SwissBake® Schoko Brownie Mix and water. Mix on slow speed for 1 minute. Scrape the bowl. Add oil and mix again on slow for 1 minute. Scrape down once more, then mix on medium speed for 3–4 minutes until batter is smooth and glossy. 

Cookie Dough Preparation: In a clean bowl with paddle attachment, combine SwissBake® American Cookie Mix – Vanilla with water and softened butter. Mix on slow speed for 1 minute, scrape the bowl, then continue on medium speed for 2 minutes until dough is formed. Wrap and refrigerate for 15–30 minutes. 

Assembly and Layering: Line a 9×13-inch pan with parchment paper and preheat oven to 170°C. 

Layer 1: Brownie Base — Spread half of the brownie batter evenly in the lined pan. 

Layer 2 – Brigadeiro Core — Scoop chilled brigadeiro into uniform balls and arrange evenly on the brownie base, leaving space around edges. 

Layer 3 – Brownie Seal — Carefully spread the remaining brownie batter over the brigadeiro balls and level using an offset spatula. 

Layer 4 – Cookie Crust — Flatten chilled cookie dough into discs and layer over the brownie surface to fully cover. Top generously with chocolate chips. 

Baking & Finishing: Bake at 170°C for 35–45 minutes. Cookie layer should be golden brown and a skewer inserted at the edges should come out with moist crumbs. Let cool in pan on a wire rack for 1–2 hours. This is essential for clean slicing and molten core structure. Use parchment to lift the brownie out. Dust with powdered sugar before slicing into 12–16 portions. Best served slightly warm to maintain molten center.