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Brownie Refrigerator Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly blended.
  4. Make the batter: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the brownies tender.
  5. 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.
  6. Cool the brownies: Remove the pan from the oven and let the brownies cool completely in the pan to room temperature.
  7. Prepare the filling: While the brownies cool, beat together the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy.
  8. 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.
  9. Assemble cake: Once the brownies are completely cooled, spread the cream cheese mixture evenly over the top of the brownie base.
  10. Add topping: Sprinkle the remaining chocolate chips evenly over the cream cheese layer for added texture and chocolate flavor.
  11. Refrigerate: Refrigerate the assembled cake for at least 2 hours to allow the filling to set and flavors to meld.
  12. 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

Find it online: https://savorandsimmer.com/brownie-refrigerator-cake-recipe-2/