Brownie Pudding Dessert: A Classic Layered Chocolate Treat

Brownie Pudding Dessert

Brownie Pudding Dessert is a layered chocolate dessert built in one pan. A brownie base goes in first, followed by a cream cheese layer, then a chocolate pudding layer, and finally a topping of whipped topping with extra chocolate. Every spoonful gives you a soft brownie bottom, a tangy cream cheese middle, and a cool pudding finish.

The dessert is made in a 9×13 inch baking dish and serves 12, so it suits a potluck, a family dinner, or a holiday table. The brownie layer bakes first, the remaining layers come together quickly, and the finished dessert chills until you are ready to serve. This version follows the original brownie pudding dessert recipe from I Am Baker.

Ingredients & Substitutions

This dessert has four parts: the brownies, the cream cheese layer, the pudding layer, and the toppings. Knowing how each part behaves makes the recipe easier to shop for and easier to adjust.

The brownie base

The bottom layer is a from scratch brownie made with all purpose flour, dark cocoa, baking powder, kosher salt, eggs, granulated sugar, butter, and vanilla. It bakes in the same 9×13 inch dish you serve from, so there is no second pan to wash.

If you already keep a brownie recipe for a 9×13 inch pan, this base follows the same idea and works as a starting point for other layered desserts. For a dense, fudgy brownie on its own, see Fudgy Chocolate Brownies.

Pan and measuring notes

The brownie layer is written for a 9×13 inch baking dish, which is the same dish the whole dessert is assembled in. Measure the flour and cocoa carefully, or use the gram weights listed in the ingredient list for the most consistent result.

The cream cheese layer

Room temperature cream cheese matters more than any other detail in this layer. Cold cream cheese stays lumpy no matter how long you mix it, and those lumps show through the pudding above.

Take the block out of the refrigerator about 30 minutes before you plan to mix. If you forget, unwrap it, place it in a microwave safe bowl, and heat in 15 second increments just until the edges soften.

Then blend it with confectioners’ sugar and whipped topping until completely smooth.

The pudding layer

A box of instant chocolate pudding mixed with milk sets into a firm, sliceable layer that holds its shape on the plate. If you would rather skip the box, homemade chocolate pudding can be used instead. Chill it fully and make sure it is thick before spreading, otherwise it will slide into the cream cheese layer.

The toppings

The final layer is more whipped topping, finished with chocolate. Drizzle homemade chocolate syrup or use store bought hot fudge. Chocolate swirls or curls add a bakery look and are simple to make at home with a bar of chocolate and a vegetable peeler.

Easy substitutions

• Whipped topping: homemade whipped cream can replace the store bought whipped topping in both the cream cheese layer and the topping. It tastes creamier, but it is softer, so plan to serve the dessert within a day or two.
• Instant pudding: homemade chocolate pudding made from scratch works in place of the boxed mix.
• Chocolate finish: homemade chocolate syrup, store bought hot fudge, or a simple melted chocolate drizzle all work well on top.
• Garnish: chocolate swirls are optional. They add a finished look, and the dessert is just as good without them.

Assembling the Brownie Pudding Dessert

Assembly moves quickly once every component is ready. The one step you cannot rush is cooling the brownies. A warm base melts the cream cheese layer and turns the whole dessert soft and uneven.

Let the brownies cool completely in the pan. Spread the cream cheese mixture over the cooled brownies in an even layer, all the way to the edges. Spoon the thickened chocolate pudding over the cream cheese and spread it gently. A light hand helps here, because pressing too hard pulls the cream cheese up into the pudding.

Finish with the remaining whipped topping, then add chocolate swirls and a drizzle of chocolate syrup. Refrigerate for about 1 hour, or until you are ready to serve. Chilling sets the layers so they cut into clean squares instead of sliding apart.

You will know the dessert is ready to slice when the topping feels firm and the pudding layer does not wobble. If you have time, let it chill longer than an hour, because a longer rest gives even cleaner cuts.

If you are taking the dessert to a gathering, chill it fully first and keep the dish flat while you travel. The layers are soft at room temperature, and a level trip keeps the top looking neat.

Layered chocolate desserts such as Brownie Bottom Chocolate Cheesecake follow a similar idea, with a brownie base and a creamy topping that needs time in the refrigerator.

How to Store Brownie Pudding Dessert

Cover the dish first, then keep it in the refrigerator.

Covered and chilled, the dessert holds for 3 to 4 days. If you want to keep the topping from drying out, press a layer of plastic wrap or a lid directly against the surface.

Can I Freeze Brownie Pudding Dessert?

Yes, this dessert freezes well with one adjustment. Freeze it without the toppings and add the whipped topping, chocolate swirls, and syrup when you are ready to serve. The topping does not thaw as nicely as the layers underneath.

Wrap the dessert in plastic wrap and then in aluminum foil to keep out air and freezer odors. It keeps for up to 3 months. The longer it stays frozen, the more the texture may change, so it is at its best within the first several weeks.

Thaw it in the refrigerator overnight before serving. A slow thaw keeps the layers steady instead of watery.

Ingredients

This recipe makes 12 servings in a 9×13 inch pan.

Brownie layer

• 1 ½ cups (186 g) all purpose flour
• ⅓ cup (42 g) dark cocoa
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, room temperature
• 2 cups (400 g) granulated sugar
• ¾ cup (1 ½ sticks / 170 g) butter, softened or room temperature
• 2 teaspoons vanilla

Cream cheese layer

• 8 ounces (1 package) cream cheese, room temperature
• ½ cup (62.5 g) confectioners’ sugar
• 8 ounces Cool Whip

Pudding layer

• 1 box (5.1 ounces) instant chocolate pudding
• 2 cups milk

Toppings

• 8 ounces Cool Whip
• Hot fudge or chocolate syrup, optional
• Chocolate swirls, optional

Instructions

Brownies

1. Heat the oven to 350°F. Prepare a 9×13 inch baking dish with nonstick spray or GOOP.
2. In a large bowl, add the flour, cocoa, baking powder, and salt. Whisk together until the dry ingredients are fully incorporated.
3. In the bowl of a stand mixer, or in a large bowl using a handheld mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
4. With the mixer off, add the flour mixture. Turn the mixer to low and mix until the ingredients are well combined.
5. Pour the batter into the prepared baking dish and bake for 30 to 35 minutes at 350°F. The brownies are done when an inserted toothpick comes out with crumbs but not wet batter.
6. Let the brownies cool completely in the pan before you add the next layer.

Cream cheese layer

1. In a medium bowl, combine the cream cheese, confectioners’ sugar, and Cool Whip. Blend until smooth.
2. Spread the mixture on top of the cooled brownies.

Pudding layer

1. In a medium bowl, combine the milk and the instant chocolate pudding.
2. Using a handheld mixer, beat on medium speed until thickened, about 2 to 3 minutes. Carefully spread the pudding on top of the cream cheese layer.

Toppings

1. Top with Cool Whip, chocolate swirls, and chocolate syrup.
2. Refrigerate for 1 hour, or until ready to serve.

A toothpick with a few moist crumbs means the brownies are ready. Wet batter means they need a few more minutes in the oven.

Helpful notes while you work

• Room temperature eggs and butter blend into the sugar more evenly, so the brownie batter comes together smooth rather than grainy.
• Mix the flour in on low speed and stop as soon as it disappears. Overmixing makes the brownie base tough.
• Spread the pudding with the back of a spoon, pulling it gently across the surface instead of pressing down.
• Chill the dessert for the full hour before slicing so the layers stay defined.
• If you use homemade whipped cream instead of Cool Whip, whip it to firm peaks so the cream cheese layer holds its shape.

Recipe details

These are the times and the yield from the original recipe.

The prep time covers mixing the brownie batter and preparing the pan. The cook time is the brownie bake, and the chill time is the hour the assembled dessert spends in the refrigerator. If you bake the brownies ahead, the work on serving day is just the three quick layers.

The source lists about 473 calories per serving. That number shifts with your own substitutions, especially if you use homemade whipped cream or homemade pudding.

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Brownie Pudding Dessert Brownie Pudding Dessert is a layered chocolate dessert built in one pan. A brownie base goes in first, followed by a cream cheese layer, then a chocolate pudding layer, and finally a topping of whipped topping with extra chocolate.

• Total Time: 105 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

Brownie Layer
1 ½ cups all-purpose flour
⅓ cup dark cocoa
½ teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs, room temperature
2 cups granulated sugar
¾ cup butter, softened or room temperature
2 teaspoons vanilla

Cream Cheese Layer
8 ounces cream cheese, room temperature
½ cup confectioners’ sugar
8 ounces cool whip

Pudding Layer
1 box instant chocolate pudding
2 cups milk

Toppings
8 ounces cool whip
Hot fudge or chocolate syrup
Chocolate swirls

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Instructions

Brownies
1-Heat oven to 350°F: Heat oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray or GOOP.
2-In a large bowl add flour, cocoa,: In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
3-In the bowl of a stand mixer: In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
4-With the mixer off, add in the: With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
5-Pour brownies into a prepared baking dish: Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

Cream Cheese Layer
6-In a medium bowl, combine the cream: In a medium bowl, combine the cream cheese, confectioners’ sugar, and the cool whip. Blend until smooth.
7-Spread mixture on top of cooled brownies: Spread mixture on top of cooled brownies.

Pudding Layer
8-In a medium bowl combine the milk: In a medium bowl combine the milk and pudding.
9-Using a hand mixer, beat on medium: Using a hand mixer, beat on medium speed until thickened (2-3 minutes). Carefully spread on top of the cream cheese layer.

Toppings
10-Top with Cool Whip, chocolate swirls, and: Top with Cool Whip, chocolate swirls, and chocolate syrup.
11-Refrigerate 1-hour, or until ready to serve: Refrigerate 1-hour, or until ready to serve.

Last Step:

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• Prep Time: 10 min
• Cook Time: 35 min
• Method: bake

Nutrition

• Calories: 473