Description
Layers of fudgy brownie, creamy filling, and rich chocolate ganache make this Brownie Refrigerator Cake an irresistible no-bake treat!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1 cup granulated sugar (200g)
- 1/2 cup unsweetened cocoa powder (45g)
- 1/4 teaspoon salt (1.5g)
- 2 large eggs
- 1 teaspoon vanilla extract (5ml)
- 1/2 cup all-purpose flour (60g)
- 8 ounces cream cheese, softened (226g)
- 1/2 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups heavy cream (360ml)
- 4 ounces semi-sweet chocolate, chopped (113g)
- 1/2 cup heavy cream (120ml)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Whisk in the cocoa powder and salt until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs. Let cool completely in the pan.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Place the chopped semi-sweet chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate.
- Let it sit for 1 minute, then whisk until smooth and glossy.
- Once the brownie layer has cooled completely, spread the cream filling evenly over the top.
- Pour the chocolate ganache over the cream filling and spread evenly.
- Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the ganache to set.
- Cut into squares and serve cold.
Notes
- Tip: Use high-quality cocoa powder for a richer flavor.
- Make Ahead: This cake can be made a day in advance for optimal flavor melding.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: brownie refrigerator cake, no bake dessert, chocolate dessert, easy dessert recipe, brownie recipe
