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Brownie Refrigerator Cake Recipe

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★★★★★

4.5 from 147 reviews

This Brownie Refrigerator Cake is a decadent no-bake layered dessert that combines a rich homemade brownie base with creamy layers of sweetened cream cheese, luscious chocolate and vanilla pudding, and fluffy whipped topping. Finished with a sprinkle of grated chocolate or a drizzle of chocolate syrup, this cake is chilled to perfection, making it an ideal make-ahead treat that’s creamy, chocolatey, and irresistibly smooth.

Ingredients

Scale

Brownie Layer

  • 1 box brownie mix (prepared according to package instructions)
  • 1 extra-large egg (or as required by brownie mix)

Cream Cheese Layer

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

Pudding Layer

  • 1 (3 oz.) package instant chocolate pudding
  • 1 (3 oz.) package instant vanilla pudding
  • 3 ½ cups milk
  • 1 (8 oz.) container whipped topping

Topping

  • 1 Hershey bar (grated) or chocolate syrup for drizzling

Instructions

  1. Prepare the Brownie Base: Preheat your oven according to the brownie mix package instructions. Prepare the brownie batter by mixing the brownie mix with one extra-large egg (or as specified). Pour the batter into a greased 9×13-inch baking pan. Bake as instructed on the package. Once baked, remove from the oven and allow the brownies to cool completely in the pan.
  2. Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in one container (8 oz.) of whipped topping until just combined to maintain a light texture. Evenly spread this cream cheese mixture over the cooled brownie layer.
  3. Prepare the Pudding Layer: In another bowl, whisk together the instant chocolate pudding, instant vanilla pudding, and 3 ½ cups of milk until the mixture begins to thicken. Allow it to sit for 5 minutes to fully set. Then, spread this pudding mixture evenly over the cream cheese layer.
  4. Final Layer & Garnish: Take the second container (8 oz.) of whipped topping and spread it evenly over the pudding layer, creating a light and fluffy finishing layer. Sprinkle the grated Hershey bar chocolate over the top or alternatively, drizzle chocolate syrup to garnish the cake beautifully.
  5. Chill & Serve: Cover the entire cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours to allow the flavors to meld and the layers to set—overnight refrigeration is preferable. Once chilled, slice into squares and serve cold for a refreshing, indulgent dessert.

Notes

  • Ensure the brownie layer is fully cooled before adding subsequent layers to prevent melting or mixing.
  • You can substitute whipped topping with freshly whipped heavy cream for a more natural option.
  • For a more intense chocolate flavor, use dark chocolate pudding or add cocoa powder to the cream cheese layer.
  • If you prefer a firmer pudding layer, reduce the milk by ¼ cup.
  • This cake can be stored in the refrigerator for up to 3 days—cover well to prevent drying out.

Keywords: Brownie Refrigerator Cake, layered dessert, no-bake cake, chocolate pudding cake, cream cheese dessert, easy refrigerator cake

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