Description

This Brownie Refrigerator Cake is a luscious, no-bake layered dessert featuring a rich brownie base topped with a creamy, fluffy cream cheese and whipped cream filling, finished with a smooth chocolate ganache drizzle. Perfect for chocolate lovers, it combines the fudgy texture of brownies with a light, airy filling and a chocolate topping, chilled to perfection for an indulgent treat that’s easy to assemble.

Ingredients

Scale

Brownie Base

1 box brownie mix (prepared according to package directions, including eggs, oil, and water)
1/2 cup chocolate chips (optional, for added chocolatey goodness)

Creamy Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, chilled
1 tablespoon cocoa powder (optional, for a chocolatey twist)

Chocolate Topping

1/2 cup chocolate chips
2 tablespoons heavy cream

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Instructions

Prepare the Brownie Base: Bake the brownies following the package or homemade recipe instructions. If desired, mix in 1/2 cup of chocolate chips before baking to boost the chocolate flavor. Allow the brownies to cool completely, then cut them into small squares or your preferred size.
Make the Creamy Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and continue beating until fully blended. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, incorporating cocoa powder if using for a chocolate flavor.
Assemble the Cake: In a 9×13-inch dish, arrange half of the brownie squares evenly as the base layer. Spread half of the creamy filling over the brownies, smoothing it out with a spatula. Repeat with the remaining brownies and filling to create a second layer.
Prepare the Chocolate Topping: In a small saucepan, melt the chocolate chips with heavy cream over low heat, stirring until smooth. Let the mixture cool slightly, then drizzle over the top of the cake evenly.
Chill the Cake: Refrigerate the assembled cake for at least 4 hours or overnight. This chilling process allows the layers to set firmly for easier slicing and serving.
Serve: Once chilled and set, cut the cake into squares and serve this decadent, creamy brownie dessert.

Notes

For extra fudgy brownies, use homemade brownie batter instead of a boxed mix.
The cocoa powder in the filling is optional but enhances the chocolate flavor.
Use chilled heavy cream and a chilled bowl to ensure the cream whips properly.
The chocolate topping can be substituted with ganache made from equal parts chocolate and cream for a richer finish.
Store leftovers covered in the refrigerator for up to 3 days for best freshness.