Print

Decadent Brownie Refrigerator Cake: No-Bake Layered Chocolate Dessert

A rich slice of brownie refrigerator cake featuring a dark brownie base, a creamy layer, and a thick whipped topping sprinkled with mini chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy Brownie Refrigerator Cake without turning on your oven. This easy, make-ahead dessert features layers of fudgy brownies, a smooth cream cheese mixture, chocolate pudding, and whipped topping. It is a guaranteed crowd-pleaser for parties or potlucks.

Ingredients

Scale
  • 1 box (18.3 ounces) fudge brownie mix, plus ingredients listed on box (usually eggs, oil, water)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 2 cups cold milk
  • 2 cups frozen whipped topping, thawed (or homemade whipped cream)
  • 1/2 cup chocolate chips or shavings, for topping

Instructions

  1. Prepare and bake the brownies according to the package directions for a 9×13 inch pan. Let the brownies cool completely in the pan.
  2. Once cool, cut the brownies into uniform squares or rectangles. You will need enough pieces to cover the bottom of your serving dish (a 9×13 inch dish works well for layering). Arrange the brownie pieces tightly in a single layer in the bottom of the dish.
  3. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until the mixture is smooth and creamy. Spread this mixture evenly over the layer of brownies.
  4. Prepare the vanilla pudding layer: Whisk the instant vanilla pudding mix with 2 cups of cold milk until it thickens, about 2 minutes. Spread this layer over the cream cheese layer.
  5. Prepare the chocolate pudding layer: Whisk the instant chocolate pudding mix with 2 cups of cold milk until it thickens. Gently spread this layer over the vanilla pudding layer.
  6. Spread the thawed whipped topping evenly over the chocolate pudding layer.
  7. Sprinkle the top evenly with chocolate chips or shavings.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  9. Slice and serve this chilled chocolate cake cold.

Notes

  • For an even richer flavor, use store-bought fudgy brownies instead of baking from a mix.
  • If you prefer a stronger chocolate flavor in the middle layer, substitute the vanilla pudding for an additional layer of chocolate pudding.
  • You can use a springform pan for easier slicing and serving of clean wedges.
  • This dessert tastes best when chilled for the full overnight period.

Nutrition

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