Delicious Brownie Refrigerator Cake Made From Scratch
A rich and indulgent dessert that combines the dense, fudgy texture of brownies with a chilled, creamy layer that melts in your mouth.
Equipment
- Mixing Bowl
- 8-inch Square Baking Pan
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure and stability.
- 0.5 cup Unsweetened Cocoa Powder Imparts rich chocolate flavor.
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 0.25 teaspoon Salt Enhances flavor.
- 1 teaspoon Baking Powder Helps brownies rise.
Wet Ingredients
- 0.5 cup Unsalted Butter Melted for fudgy consistency.
- 2 large Eggs Bind ingredients and add moisture.
- 0.5 cup Whole Milk Adds moisture to the batter.
Cream Cheese Layer
- 8 ounces Cream Cheese Softened for smooth topping.
- 1 cup Powdered Sugar Sweetens the cream cheese layer.
- 1 cup Whipped Cream Adds lightness to the topping.
Optional Garnish
- to taste Chocolate Shavings For garnish.
Instructions
- Begin by preheating your refrigerator for the chilling process.
- In a mixing bowl, combine flour, cocoa powder, sugar, salt, and baking powder. Whisk until well blended.
- In a separate bowl, melt the butter and allow it to cool slightly. Add eggs and milk, whisking until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Grease an 8-inch square baking pan and pour the brownie batter into it, smoothing the top.
- Bake at 350°F (175°C) for 20-25 minutes. Cool completely in the pan on a wire rack.
- While cooling, beat cream cheese until smooth, then gradually add powdered sugar and mix until incorporated.
- Fold in whipped cream until fully combined.
- Spread the cream cheese layer over the cooled brownies.
- Sprinkle chocolate shavings on top if desired.
- Cover and refrigerate for at least 4 hours or overnight.
- Slice into squares and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.