Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "13d508fed7a74d9db9323b3c18c58a91",
    "updated": "2025-05-10T11:11:13.618Z",
    "title": "Red Velvet Brownies",
    "subtitle": null,
    "description": "Red velvet has become a popular treat, commonly found in many coffee shops as a delightful cake. For me, the ideal red velvet combines the flavors of chocolate and vanilla, which inspired me to create these Red Velvet Brownies. Brownies are versatile and adapt well to different flavors. To add an extra layer of enjoyment, I incorporated a swirl of vanilla cheesecake mixture because cheesecake is simply irresistible. It's important to use a vibrant, high-quality red food coloring to achieve the classic red hue, otherwise, the brownies will retain a more chocolatey brown color. The final result is absolutely rewarding!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature",
          "caster sugar",
          "vanilla extract",
          "good-quality red food colouring (i use sugarflair).",
          "eggs",
          "cocoa powder",
          "plain flour",
          "white wine vinegar",
          "full-fat soft cheese",
          "egg yolk"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.",
      "In a large bowl, cream the butter and 275g of the sugar together until well combined.",
      "Add 2 teaspoons of vanilla extract and the red food colouring, then mix thoroughly.",
      "Incorporate the eggs one at a time, beating well after each addition.",
      "Add the cocoa powder and flour, then beat again until combined.",
      "Finally, add the white wine vinegar and mix gently, taking care not to overmix.",
      "In a separate bowl, combine the soft cheese, remaining 75g sugar, and the last teaspoon of vanilla extract. Beat until smooth.",
      "Add the egg yolk to the cheesecake mixture and mix again to combine.",
      "Pour about 90% of the brownie batter into the prepared tin, then dollop the cheesecake mixture on top. Add the remaining brownie batter in dollops over the cheesecake layer.",
      "Use a cake skewer to gently swirl the two mixtures together. Bake in the oven for 28-32 minutes, until there is a slight wobble in the center of the brownies.",
      "Let the brownies cool in the tin for 20-30 minutes, then transfer them to a wire rack to cool completely before cutting into 16 squares with a sharp knife."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]