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Brownie Refrigerator Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 45 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brownie Refrigerator Cake is a rich and creamy dessert combining a fudgy brownie base with layers of sweet cream cheese, chocolate pudding, and whipped topping. Perfectly chilled, it’s an easy no-bake final layer treat that impresses with luscious textures and a delightful chocolatey finish garnished with chocolate curls.

Ingredients

Brownie Base

  • 1 box brownie mix (plus required ingredients: eggs, oil, water)

Creamy Layer

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz whipped topping (half of an 8 oz tub), thawed

Chocolate Filling

  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk

Final Layer

  • 4 oz remaining whipped topping, thawed
  • Chocolate curls or shavings for garnish

Instructions

  1. Bake the Brownie Base: Preheat your oven according to the brownie mix package instructions.
  2. Prepare the Brownie Batter: Mix the brownie batter as directed on the box, including adding eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish evenly.
  3. Bake and Cool: Bake the brownies until fully set and done. Once baked, allow the brownies to cool completely to room temperature before proceeding.
  4. Make the Creamy Layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, light, and fluffy.
  5. Incorporate Whipped Topping: Gently fold in half of the thawed whipped topping into the cream cheese mixture until combined evenly and smooth.
  6. Spread Creamy Layer: Evenly spread this cream cheese and whipped topping mixture over the cooled brownie base, creating the first luscious layer.
  7. Prepare Chocolate Pudding: In a separate bowl, whisk together the instant chocolate pudding mix with the 2 cups of cold milk until the pudding thickens, usually about 2-3 minutes.
  8. Spread Pudding Layer: After the pudding is thick, spread it evenly over the creamy layer on top of the brownies.
  9. Add Final Whipped Topping: Spread the remaining whipped topping evenly over the chocolate pudding layer to finish off the cake.
  10. Garnish: Decorate the top of the cake with chocolate curls or shavings for an elegant and delicious finish.
  11. Refrigerate: Cover the entire cake and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the layers to set perfectly.
  12. Serve Chilled: Once chilled, slice into 12 servings and enjoy this decadent, creamy brownie refrigerator cake cold.

Notes

  • Make sure the brownies are completely cooled before layering to prevent melting the cream cheese mixture.
  • Use full-fat cream cheese and whipped topping for the creamiest texture.
  • Instant pudding mix thickens quickly; spread promptly after preparation.
  • This cake can be prepared a day ahead for convenient entertaining.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/brownie-refrigerator-cake-recipe-2/