Introduction

Brownie Refrigerator Cake is a delightful dessert that combines rich, fudgy brownies with a creamy, whipped topping. This no-fuss treat is perfect for making ahead and chilling until ready to serve, offering a smooth and indulgent finish to any meal.

Brownie Refrigerator Cake Recipe - Recipe Image

Ingredients

0.5 cup butter
1 cup granulated sugar
0.5 cup all-purpose flour
0.25 cup unsweetened cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 package cream cheese, softened
0.5 cup powdered sugar
1 cup heavy cream, whipped
0.5 cup chocolate chips (divided)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking.
Step 2: In a large bowl, cream together the melted butter and granulated sugar until well combined.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined—avoid overmixing.
Step 6: Spread the brownie batter evenly into the prepared baking pan.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Step 8: Allow the brownies to cool completely in the pan.
Step 9: While the brownies cool, prepare the filling by beating together the softened cream cheese and powdered sugar in a medium bowl until smooth.
Step 10: Gently fold the whipped heavy cream and half of the chocolate chips into the cream cheese mixture.
Step 11: Once the brownies are fully cooled, spread the cream cheese mixture evenly over the top.
Step 12: Sprinkle the remaining chocolate chips over the cream cheese layer.
Step 13: Refrigerate the cake for at least 2 hours before slicing and serving to allow the flavors to meld.

Tips & Variations

For extra richness, use dark chocolate chips or add a tablespoon of espresso powder to the brownie batter to deepen the chocolate flavor.
If cream cheese is too tangy for your taste, you can substitute half of it with mascarpone cheese for a milder filling.
Make sure the brownies are completely cool before adding the topping to prevent it from melting.
Try adding a handful of chopped nuts to the brownie batter or the cream cheese layer for added texture.

Storage

Store the Brownie Refrigerator Cake covered in the refrigerator for up to 3 days. Keep the cake wrapped tightly with plastic wrap or in an airtight container to maintain freshness. When ready to serve, you can enjoy it cold directly from the fridge or allow it to sit at room temperature for 10-15 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making ahead. Prepare it completely and refrigerate for at least 2 hours or overnight. The flavors improve as it chills.

Can I use low-fat ingredients in this recipe?

While you can substitute low-fat cream cheese or reduce the butter slightly, it may affect the richness and texture of the brownies and filling. For best results, stick with the original ingredients.

Brownie Refrigerator Cake Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This Brownie Refrigerator Cake is a rich, fudgy dessert featuring a moist chocolate brownie base topped with a creamy, luscious filling made from cream cheese, whipped heavy cream, and chocolate chips. After baking the brownies and cooling them completely, the decadent filling is spread on top and chilled until set, making it a perfect make-ahead dessert that combines the best of baked and no-bake techniques.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

0.5 cup butter, melted
1 cup granulated sugar
0.5 cup all-purpose flour
0.25 cup unsweetened cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

Cream Cheese Filling

1 package (8 oz) cream cheese, softened
0.5 cup powdered sugar
1 cup heavy cream, whipped
0.5 cup chocolate chips, divided

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan to ensure the brownies do not stick.
Mix wet ingredients: In a large bowl, cream together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly blended.
Make the batter: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the brownies tender.
Bake the brownies: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Cool the brownies: Remove the pan from the oven and let the brownies cool completely in the pan to room temperature.
Prepare the filling: While the brownies cool, beat together the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy.
Fold in whipped cream and chocolate: Gently fold the whipped heavy cream and half of the chocolate chips into the cream cheese mixture until well combined.
Assemble cake: Once the brownies are completely cooled, spread the cream cheese mixture evenly over the top of the brownie base.
Add topping: Sprinkle the remaining chocolate chips evenly over the cream cheese layer for added texture and chocolate flavor.
Refrigerate: Refrigerate the assembled cake for at least 2 hours to allow the filling to set and flavors to meld.
Serve: Slice into squares and serve chilled for a rich and creamy chocolate dessert experience.

Notes

Ensure the brownies are fully cooled before spreading the cream cheese filling to prevent it from melting.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
For a lighter whipped cream, whip it to soft peaks before folding into the cream cheese mixture.
Store the cake refrigerated and consume within 3-4 days for best freshness.
To make slicing easier, warm the knife blade slightly before cutting.

Keywords: brownie refrigerator cake, chocolate brownie dessert, cream cheese topping cake, no-bake filling dessert, chilled brownie cake