Brownie Refrigerator Cake Recipe

Introduction

This Brownie Refrigerator Cake is a no-bake layered dessert that combines fudgy brownies with creamy cheesecake and pudding layers. It’s easy to make and perfect for gatherings or a sweet treat any time of year.

Ingredients

• 1 brownie mix (9×13 pan size)
• 1 additional extra-large egg
• 1 package cream cheese (8 oz), softened
• 1 cup powdered sugar
• 2 containers whipped topping (8 oz each)
• 1 package chocolate instant pudding (3 oz)
• 1 package vanilla instant pudding (3 oz)
• 3 1/2 cups milk
• 1 Hershey bar (for shavings) or chocolate syrup

Instructions

1. Step 1: Prepare the brownies according to package directions, adding an extra egg to achieve a fudgier texture. Allow the brownies to cool completely before proceeding.
2. Step 2: In a bowl, mix the softened cream cheese, powdered sugar, and one container of whipped topping until smooth. Spread this cream cheese mixture evenly over the cooled brownies.
3. Step 3: In another bowl, whisk together the chocolate and vanilla instant pudding mixes with the milk until the mixture thickens. Spread this pudding layer over the cream cheese layer.
4. Step 4: Spread the remaining container of whipped topping evenly over the pudding layer to create the final layer.
5. Step 5: Garnish the top with chocolate shavings made from the Hershey bar or drizzle with chocolate syrup. Refrigerate the cake for at least 2 hours before serving to allow layers to set.

Tips & Variations

• For extra fudginess, use an additional egg as suggested, or add a tablespoon of vegetable oil to the brownie batter.
• Substitute whipped topping with freshly whipped cream for a lighter texture.
• Try using flavored instant puddings such as mocha or peanut butter for a different twist.
• For easier chocolate shavings, chill the Hershey bar before grating.

Storage

Store the brownie refrigerator cake covered in the refrigerator for up to 3 days. For best texture and flavor, eat within this time. Reheat is not recommended as it affects the creamy layers; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s ideal to make this dessert at least 2 hours before serving to allow the layers to set, and it can be refrigerated up to 3 days in advance.

Can I use homemade brownies instead of mix?

Absolutely. Homemade brownies work well; just ensure they are fully cooled before layering the toppings.

Brownie Refrigerator Cake Recipe

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★★★★★

4.9 from 66 reviews

This Brownie Refrigerator Cake is a decadent no-bake dessert featuring rich homemade brownies layered with creamy sweetened cream cheese, luscious chocolate and vanilla pudding, and topped with fluffy whipped topping. Perfect for chocolate lovers seeking an indulgent treat that requires minimal oven time and a chill in the fridge to set.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 brownie mix (9×13 pan size)
• 1 additional extra-large egg

Cream Cheese Layer

• 1 package cream cheese (8 oz), softened
• 1 cup powdered sugar
• 1 container whipped topping (8 oz)

Pudding Layer

• 1 package chocolate instant pudding (3 oz)
• 1 package vanilla instant pudding (3 oz)
• 3 1/2 cups milk

Topping & Garnish

• 1 container whipped topping (8 oz)
• 1 Hershey bar for chocolate shavings or chocolate syrup

Instructions

1. Prepare the brownies: Follow the package directions for the brownie mix, but add an extra-large egg to the batter to enhance the fudgy texture. Bake in a 9×13 inch pan as directed. Allow the brownies to cool completely before assembling the cake.
2. Make the cream cheese layer: In a mixing bowl, combine the softened cream cheese with powdered sugar until smooth. Fold in one container of whipped topping gently, then spread this creamy mixture evenly over the cooled brownies.
3. Prepare the pudding layer: Whisk together the chocolate and vanilla instant pudding mixes with 3 1/2 cups of cold milk until the mixture thickens, about 2 minutes. Spread this pudding layer evenly over the cream cheese topping layer.
4. Add the whipped topping: Spread the remaining container of whipped topping evenly over the pudding layer, smoothing the surface for a neat finish.
5. Garnish and chill: Using a Hershey bar, shave chocolate pieces over the top or drizzle with chocolate syrup as desired. Refrigerate the cake for at least 2 hours before slicing and serving, allowing layers to set and flavors to meld.

Notes

• For an extra fudgy brownie, adding the extra egg as suggested is key.
• Make sure the brownies are completely cool before layering to prevent melting the cream cheese layer.
• Use cold milk for the pudding to ensure it sets properly and thickens quickly.
• This cake can be made a day ahead to improve flavor and texture.
• Instead of Hershey bar shavings, you may use chocolate chips or curls as garnish.

Keywords: brownie refrigerator cake, no bake dessert, layered cake, cream cheese dessert, chocolate pudding cake