Brownie Pudding Dessert is a decadent layered dessert that starts with the perfect brownie, topped with a cream cheese and chocolate pudding layer, and finished off with cool whip and more chocolate! It is the ultimate chocolate lover’s dessert, for sure. Try my Oreo Brownie Dessert for another layered, chocolatey dessert.
Ingredients & Substitutions
There are four delicious parts to this recipe–the brownies, cream cheese layer, pudding, and toppings.
Brownies: When I am making brownies in a 9×13-inch pan this is my go-to recipe. This is the recipe I also use for my French Silk Brownies.
Cream Cheese Layer: Make sure the cream cheese is at room temperature before mixing it with the other ingredients. If you forgot to take out the cream cheese to get it to room temperature (which usually takes about 30 minutes), unwrap the cream cheese and place it in a microwave-safe container, heating it up in 15-second increments until the edges are softened.
Pudding: You will need a box of chocolate instant pudding mix.
Whipped Cream: Whipped cream is added to the cream cheese layer and the topping. For the creamiest whipped topping, make your own!
Toppings: Make homemade chocolate syrup to drizzle on top, or use store-bought hot fudge. And, I can show you how to make your own chocolate curls.
Assembling the Brownie Pudding Dessert
Once all the parts of this dessert have been made, it’s time to get it assembled and chilled so everyone can enjoy it! (Remember to let the brownies cool before adding the layers.)
- Spread the cream cheese mixture on top of the cooled brownies.
- Carefully spread the chocolate pudding on top of the cream cheese layer.
- Top with more cool whip, chocolate swirls, and chocolate syrup.
- Refrigerate the dessert for about an hour, or until ready to serve.
How to Store Brownie Pudding Dessert
To store brownie pudding dessert, first, cover the container. Then, store it in the refrigerator for 3-4 days.
Can I Freeze Brownie Pudding Dessert?
Sure! However, if you do freeze brownie pudding dessert, I recommend freezing it without the toppings. (You can add those when ready to serve.) Wrap the dessert in plastic wrap and aluminum foil. It will last up to 3 months in the freezer, but the texture may be affected the longer the dessert is frozen. Let it thaw in the refrigerator overnight when ready to enjoy.
Brownie Pudding Dessert
Ingredients
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
- Chocolate swirls
Instructions
BROWNIES
- Heat oven to 350°F. Prepare a 9×13-inch baking dish with non-stick spray or GOOP.
- In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
- 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.
- With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
- 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
- In a medium bowl, combine the cream cheese, confectioners' sugar, and the cool whip. Blend until smooth.
- Spread mixture on top of cooled brownies.
PUDDING LAYER
- In a medium bowl combine the milk and pudding.
- Using a hand mixer, beat on medium speed until thickened (2-3 minutes). Carefully spread on top of the cream cheese layer.
TOPPINGS
- Top with Cool Whip, chocolate swirls, and chocolate syrup.
- Refrigerate 1-hour, or until ready to serve.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Do you have a Recipe for mocha cheesecake…?
I think I made a mistake by using baker’s cocoa and not “dark” cocoa. My brownie was light and tasted mostly like butter. Not a dark brownie like in the pictures. I will try this again using dark cocoa. Even though the brownie was disappointing, the cream cheese and pudding toppings were great.
I have no idea why you would suggest cool whip. It is a glob of chemicals that nobody needs. Otherwise It is a wonderfully easy and delicious recipe
I can’t wait to make this soon for a group of ladies. To the commenters above who want to make changes – I believe recipes are a guideline for us. If you don’t like Cool Whip, use your own whipped cream, etc. I have no doubt this makes a beautiful dessert.
Would make today but I only have 1 cool whip..
Hi, Glenda! I work with iambaker and am happy to help. Here is a recipe for homemade whipped topping if that helps. Have a wonderful day!
I hope I didn’t screw up. Forgot to let brownies cool before adding cream cheese layer.
15 years ago I was as the Pregame meal mom for my son’s football team. Another mom and I dreamed up THIS EXACT RECIPE! We were tired of the random and often terrible desserts the other moms brought (as often as we asked for homemade desserts we would get stale store bought pound cakes), so we took dessert over. We called it Pirate’s Pudding Cake, after our mascot, of course.
Sounds wonderful can’t wait sit to make it!
May I use cooled Cooke’s chocolate pudding in this brownie dessert?
Thank you for having the metric measurements, really appreciate that even though you don’t use them Over There, you know that the rest of the world does!!