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–+ servings
brownie refrigerator cake
Sophia James

Brownie Refrigerator Cake

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This brownie refrigerator cake delivers rich chocolate flavor and creamy texture in a no-bake format that's ideal for summer entertaining.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 package 18-20 oz fudge brownie mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 8 oz cream cheese softened
  • 1 can 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 container 8 oz whipped topping, thawed
  • 2 cups mini chocolate chips
  • 2 cups whipped topping for topping
  • 1/4 cup chocolate syrup
  • 1/2 cup crushed chocolate cookies optional

Method
 

  1. Preheat oven to 350°F. Prepare brownie mix with eggs, oil, and water as directed. Bake in a parchment-lined 9x13 pan for 20-25 mins.
  2. Cool brownies completely. Use cooling rack or cold surface for faster chilling.
  3. Beat cream cheese until smooth. Add condensed milk and vanilla. Fold in whipped topping, then mini chocolate chips.
  4. Spread cream mixture over cooled brownie layer evenly.
  5. Top with remaining whipped topping. Drizzle chocolate syrup and sprinkle with crushed cookies.
  6. Cover loosely and chill for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 425kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 12gCholesterol: 55mgSodium: 280mgFiber: 2gSugar: 35g

Notes

Use slightly underbaked brownies for fudgier texture. Cool completely to prevent sogginess. Chill thoroughly before slicing for clean presentation.

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