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Berry-topped brownie refrigerator cake variation

Name: Brownie Refrigerator Cake Recipe

Summary: A quick, no-bake dessert combining layers of rich brownies and fluffy cream for a chilled treat that's perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Brownie Base homemade or use store-bought brownies:
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • For the Cream Layer:
  • 8 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream chilled
  • Optional Toppings:
  • Crushed cookies or nuts
  • Chocolate syrup
  • Fresh berries
  • Shaved chocolate

Equipment

  • Equipment:
  • 9x9 inch baking dish or square glass pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Whisk
  • Parchment paper (optional, for easy removal)

Method
 

  1. Instructions:
  2. Prepare the Brownie Base:
  3. Bake brownies using your preferred method. Once cooled, cut or crumble into chunks. Press into the bottom of a lined 9x9 inch dish to form a flat base.
  4. Make the Cream Layer:
  5. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Separately, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
  6. Assemble the Cake:
  7. Spread half the cream over the brownie layer, add another layer of brownie chunks, and then top with remaining cream. Smooth the top.
  8. Chill:
  9. Refrigerate for at least 4 hours or overnight until set.
  10. Add Toppings & Serve:
  11. Before serving, top with your choice of garnishes. Slice and enjoy chilled.

Notes

Notes:
For a fully no-bake version, use store-bought brownies.
Vegan option: Substitute plant-based cream cheese and whipped coconut cream.
For a mocha twist, add 1 tbsp espresso powder to the brownie base or cream.