Description
A decadent and easy-to-make Brownie Refrigerator Cake featuring layers of rich brownie pieces, creamy chocolate pudding, and fluffy whipped cream, chilled to perfection for a delightful no-bake dessert.
Ingredients
Scale
Brownie Layer
- 1 box brownie mix (18.3 oz family size)
- Ingredients as called for on brownie mix box (usually eggs, oil, and water)
Chocolate Pudding Layer
- 2 boxes instant chocolate pudding (3.9 oz each)
- 3 cups cold milk
- 1 teaspoon vanilla extract
Whipped Cream Layer
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatin (optional, for stability)
Garnish
- 1 cup chocolate shavings
- Additional whipped cream for piping decoration
Instructions
- Prepare Brownies: Follow the instructions on the brownie mix box using the provided ingredients, bake the brownies in a pan, and allow them to cool completely. Once cooled, cut the brownies into small pieces for layering.
- Make Chocolate Pudding: In a mixing bowl, whisk together the instant chocolate pudding mix, cold milk, and 1 teaspoon of vanilla extract until the mixture thickens. Set aside.
- Whip Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract using an electric mixer until soft peaks form. If desired, dissolve the unflavored gelatin according to package instructions and gently fold it into the whipped cream to improve stability.
- Layer the Cake: In a large glass dish or trifle bowl, layer the cut brownie pieces evenly at the bottom. Spread a layer of the prepared chocolate pudding over the brownies. Then spread a layer of whipped cream on top. Repeat these layers if desired, ending with a whipped cream layer.
- Chill: Cover the layered dessert with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld and the dessert to set.
- Garnish and Serve: Before serving, garnish the top with chocolate shavings and pipe additional whipped cream decorations as desired. Serve chilled and enjoy your rich and creamy Brownie Refrigerator Cake.
Notes
- Using unflavored gelatin in the whipped cream layer helps maintain stability, especially if serving later or in warm environments.
- Allow brownies to cool completely before layering to prevent pudding from melting.
- For a lighter version, use reduced-fat pudding mix or substitute heavy cream with whipped topping.
- This dessert can be prepared a day ahead and refrigerated, making it perfect for entertaining.
- Chocolate shavings can be replaced with mini chocolate chips or cocoa powder dusting as garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake (after baking brownies)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: brownie refrigerator cake, no bake dessert, chocolate pudding cake, layered dessert, easy chocolate cake
