Ingredients
For the Brownie Base:
1 box brownie mix (plus required ingredients: eggs, oil, water)
For the Creamy Layer:
8 oz (225g) cream cheese, softened
1 cup (120g) powdered sugar
½ tsp vanilla extract
½ of an 8 oz (225g) tub whipped topping, thawed
For the Chocolate Layer:
2 boxes (3.9 oz/110g each) instant chocolate pudding mix
3 cups (720ml) cold milk
For the Topping:
Remaining ½ tub of whipped topping, thawed
Chocolate curls or shavings (for garnish)
Instructions
Bake the Brownie Base: Preheat your oven according to the brownie mix instructions. Prepare the brownie batter as directed on the package. Pour the batter into a greased 9×13-inch baking dish and bake until set. Let the brownie layer cool completely.
Prepare the Creamy Layer: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until light and fluffy. Gently fold in half of the whipped topping until smooth and well combined. Spread this mixture evenly over the cooled brownie layer.
Make the Chocolate Filling: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until thickened. Let it sit for 2-3 minutes to firm up slightly. Spread the pudding evenly over the creamy layer.
Add the Final Layer: Spread the remaining whipped topping over the pudding layer, creating a smooth and fluffy finish. Garnish with chocolate curls or shavings for an elegant touch.
Chill and Serve: Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the layers to set. Slice into squares and serve chilled.