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Easy Brownie Refrigerator Cake: Layers of Fudgy Brownie and Cream

A rich, square slice of brownie refrigerator cake showing a dark chocolate base, a creamy white layer, and a fudgy top.
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Create a decadent, no-bake dessert that impresses guests. This chilled cake layers store-bought or homemade fudgy brownies with creamy fillings for simple, make-ahead indulgence.

Ingredients

Scale
  • 1 (8×8 inch) pan of baked fudgy brownies, cut into 1-inch cubes
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups cold milk
  • 1 cup whipped topping (like Cool Whip), thawed
  • Optional: Chocolate shavings for topping

Instructions

  1. Prepare your brownies. If you bake them, allow them to cool completely. Cut the cooled brownies into small, uniform cubes.
  2. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Set aside.
  3. Prepare the whipped cream: In a separate, chilled bowl, beat the heavy whipping cream until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture.
  4. Prepare the pudding layer: Whisk the instant chocolate pudding mix with 2 cups of cold milk according to package directions until thickened, about 2 minutes. Let it sit for 5 minutes to set further.
  5. Assemble the cake in a 9×9 inch springform pan or a loaf pan lined with plastic wrap for easy removal.
  6. Create the first layer by spreading half of the brownie cubes evenly over the bottom of the pan.
  7. Spread the cream cheese layer evenly over the brownie cubes.
  8. Top the cream cheese layer with half of the prepared chocolate pudding.
  9. Add the remaining brownie cubes over the pudding layer.
  10. Spread the remaining chocolate pudding over the brownies.
  11. Top the pudding layer with the remaining whipped cream and the reserved whipped topping, spreading it gently to cover the surface.
  12. Cover the pan tightly with plastic wrap. Chill the brownie refrigerator cake in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  13. Before serving, carefully remove the cake from the pan. Garnish with chocolate shavings if desired. Slice and serve cold.

Notes

  • Using store-bought brownies saves time and keeps this recipe truly no-bake for the final assembly.
  • For a richer flavor, consider using a chocolate mousse instead of instant pudding.
  • This dessert is excellent for meal planning; it tastes best when chilled for a full day.
  • If you are looking for alternatives to traditional baking methods, this no-oven chocolate cake approach is a good option.

Nutrition

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

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