[ESPECIAL FESTA JUNINA] - BOLO DE PAÇOCA COM BRIGADEIRO | RECEITAS DA CRIS

peanut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and provides healthy fats.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option with similar richness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

chocolate sprinkles

🥗Healthier: cacao nibs

💰Cheaper: chocolate shavings

Cacao nibs are lower in sugar and add a crunchy texture.

Combine 3 whole eggs in a blender and beat for about half a minute.

Add 1 cup of milk, 1/2 cup of oil (or 3 tablespoons of margarine), and 1 cup of sugar to the blender and mix until well combined.

Add 6 crushed paçoquinhas to the mixture and blend until mixed well.

Gradually add 2 cups of all-purpose flour, mixing well after each addition.

Add 1 tablespoon of baking powder and mix with a spoon or spatula without blending.

Pour the batter into a medium-sized bundt pan that has been greased and floured.

Preheat the oven to 180°C (350°F) and bake for 30-40 minutes until a toothpick comes out clean.

In a medium saucepan, combine 1 box of sweetened condensed milk, 3 tablespoons of cocoa powder, and 1 tablespoon of margarine, mixing well.

Cook over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan.

Remove from heat and add 200g of cream, mixing well until smooth and creamy.

Allow the brigadeiro to cool before pouring it over the cooled cake.

Decorate the cake with additional paçoquinha and chocolate shavings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens