Brownie Refrigerator Cake
This Brownie Refrigerator Cake is SO EASY! Layers of fudgy brownie, creamy filling, and crunchy cookie topping come together in a no-bake, chilled delight.
Equipment
- Mixing Bowl
- 9x13 inch Pan
- Whisk
Ingredients
- 2 cups brownie mix
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup mini chocolate chips
- 1 cup cold milk
- 1 package chocolate cookies crushed
Instructions
Step 1: Prepare the Brownie Base
- In a mixing bowl, combine the 2 cups of brownie mix with 1 cup of cold milk. Stir gently until the mixture is smooth and lump-free. Pour this mixture into a greased or parchment-lined 9x13 inch pan, spreading evenly. Place the pan in the refrigerator to set while you prepare the cream cheese layer.
Step 2: Make the Cream Cheese Filling
- In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream, being careful not to deflate it.
Step 3: Assemble the Cake
- Remove the brownie base from the refrigerator once it has firmed up slightly. Spread the cream cheese mixture evenly over the brownie layer. Then sprinkle the crushed chocolate cookies and mini chocolate chips generously on top.
Step 4: Chill and Serve
- Cover the entire cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. When ready to serve, slice into squares and enjoy.
Notes
- Use cold milk to ensure the brownie base sets properly and has a pudding-like texture.
- Let cream cheese soften fully before mixing to avoid lumps in the filling.
- Chill the cake for at least 4 hours or overnight for best flavor and texture.