Brownie Refrigerator Cake Recipe
This Brownie Refrigerator Cake is an indulgent no-bake dessert that layers rich, fudgy brownies with creamy cheesecake, luscious pudding, and whipped topping. Perfect for chocolate lovers looking for an easy, make-ahead treat, this refrigerator cake combines the dense texture of homemade brownies with silky pudding layers for a cool, delightful finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake assembly after baking the brownie base
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brownie Layer
- 1 brownie mix (9×13 pan size)
- 1 extra-large egg
Cheesecake Layer
- 1 package cream cheese (8 oz), softened
- 1 cup powdered sugar
Pudding Layer
- 1 package chocolate instant pudding (3 oz)
- 1 package vanilla instant pudding (3 oz)
- 3 1/2 cups milk
Whipped Topping
- 2 containers whipped topping (8 oz each), thawed
Garnish
- 1 Hershey bar (for shavings) or chocolate syrup
Instructions
- Prepare the Brownies: Preheat your oven according to the brownie mix package instructions. Prepare the brownie batter using the mix and the extra-large egg, then pour it into a greased 9×13 inch pan. Bake as directed, typically around 25-30 minutes, then let it cool completely.
- Make Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Spread this mixture evenly over the cooled brownie layer.
- Prepare the Puddings: In separate bowls, whisk together each pudding mix (chocolate and vanilla) with 1 3/2 cups of milk each. Allow the puddings to set for about 5 minutes until thickened.
- Assemble the Cake: Pour the chocolate pudding evenly over the cheesecake layer. Follow with a layer of vanilla pudding. Then spread the whipped topping in an even layer over the puddings.
- Chill: Refrigerate the cake for at least 4 hours, preferably overnight, so all layers can set and flavors meld together.
- Garnish and Serve: Before serving, garnish the top with Hershey bar shavings or a drizzle of chocolate syrup for an extra touch of chocolate indulgence. Slice and enjoy chilled.
Notes
- For best results, ensure the brownie layer is completely cooled to avoid melting the cream cheese layer.
- You can substitute whipped topping with homemade whipped cream for a fresher taste.
- Use full-fat milk and cream cheese for a richer dessert, or low-fat versions to reduce calories.
- Refrigerated leftovers stay fresh for up to 3 days.
- Experiment with different pudding flavors for variety, but chocolate and vanilla complement the brownies best.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Brownie refrigerator cake, no bake dessert, layered cake, pudding dessert, easy chocolate cake
Find it online: https://zestywithzane.com/brownie-refrigerator-cake-recipe-2/
