Brownie Refrigerator Cake Recipe

Introduction

This Brownie Refrigerator Cake is an indulgent layered dessert that’s easy to assemble and perfect for chocoholics. Combining fudgy brownies, creamy layers, and luscious pudding, it’s a no-bake treat that’s best served chilled.

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 for a fudgier texture. Let cool completely.
2. Step 2: Make the cream cheese layer by mixing softened cream cheese, powdered sugar, and one container of whipped topping. Spread evenly over the cooled brownies.
3. Step 3: Prepare the pudding layer by whisking together the chocolate and vanilla pudding mixes with milk until thickened. Spread this pudding mixture over the cream cheese layer.
4. Step 4: Spread the remaining whipped topping evenly over the pudding layer to finish the cake.
5. Step 5: Garnish with chocolate shavings made from the Hershey bar or drizzle chocolate syrup on top. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

• Use homemade brownies if preferred for a richer flavor and texture.
• For added crunch, sprinkle chopped nuts between the cream cheese and pudding layers.
• Try using flavored pudding mixes like coffee or caramel for a twist on the classic flavors.
• If you don’t have extra-large eggs, use two large eggs instead when preparing the brownies.

Storage

Store the Brownie Refrigerator Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain texture and freshness. When ready to serve again, no reheating is needed; just let it sit at room temperature for a few minutes if too cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of extra-large?

Yes, you can use two large eggs in place of one extra-large egg to achieve a similar texture in the brownies.

How long can I keep this cake in the fridge?

The cake will stay fresh for up to 3 days when stored properly covered in the refrigerator. It’s best enjoyed within this timeframe for optimal taste and texture.

Brownie Refrigerator Cake Recipe

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★★★★★

4.6 from 121 reviews

This Brownie Refrigerator Cake is a delicious no-bake layered dessert that combines fudgy brownies, a creamy cream cheese layer, rich chocolate and vanilla pudding, and fluffy whipped topping. It’s garnished with chocolate shavings or syrup and chilled, making it a perfect make-ahead treat for gatherings or a luscious everyday dessert.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 45 minutes (includes chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 brownie mix (9×13 pan size)
• 1 extra-large egg (in addition to the package instructions)

Cream Cheese Layer

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

Pudding Layer

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

Topping and Garnish

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

Instructions

1. Prepare the Brownies: Follow the package directions for the brownie mix but add one extra large egg than called for to make the brownies fudgier. Bake in a 9×13 pan as instructed. Once baked, 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, powdered sugar, and one container of whipped topping. Mix until smooth and creamy. Spread this mixture evenly over the cooled brownie layer to form the second layer of the cake.
3. Prepare the Pudding Layer: In another bowl, whisk together the chocolate and vanilla instant pudding mixes with 3 1/2 cups cold milk until the mixture thickens, about 2 minutes. Spread this pudding layer evenly over the cream cheese layer.
4. Add the Whipped Topping: Spread the remaining container of whipped topping evenly over the pudding layer, smoothing it out to create a fluffy final layer.
5. Garnish and Chill: Decorate the top of the cake with chocolate shavings made from a Hershey bar or drizzle with chocolate syrup. Refrigerate the assembled cake for at least 2 hours to set before slicing and serving.

Notes

• Ensure the brownies are completely cooled before adding the cream cheese layer to prevent it from melting.
• Use cold milk for the instant pudding to help it set properly and thicken quickly.
• You can substitute the chocolate shavings with chocolate chips or cocoa powder if preferred.
• This cake can be made a day ahead and refrigerated, allowing the flavors to meld beautifully.
• For easier slicing, chill the cake well and use a sharp knife dipped in hot water.

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