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.

One Brownie Pudding Dessert Piece on a Plate Showing Individual Layers
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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.

Spreading Cream Cheese Mixture Over Cooked Pan of Brownies for Brownie Pudding Dessert

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.)

  1. Spread the cream cheese mixture on top of the cooled brownies.
  2. Carefully spread the chocolate pudding on top of the cream cheese layer.
  3. Top with more cool whip, chocolate swirls, and chocolate syrup.
  4. Refrigerate the dessert for about an hour, or until ready to serve.
Overhead Image of Brownie Pudding Dessert Showing Chocolate Curls and Chocolate Syrup on Top of Whipped Cream

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.

Forkful of Brownie Pudding Dessert on White Plate

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.

Piece of Brownie Pudding Dessert with Bite Removed and Fork Resting on Plate
4.92 from 12 votes

Brownie Pudding Dessert

Prep Time 10 minutes
Cook Time 35 minutes
Chill 1 hour
Total Time 1 hour 45 minutes
Brownie Pudding Dessert is a decadent layered dessert that starts with the perfect brownie, topped with a cream cheese and chocolate pudding layer, finished off with cool whip and more chocolate! 



  • 1 ½ cups (186 g) all-purpose flour
  • 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


  • 8 ounces (1 package) cream cheese, room temperature
  • ½ cup (62.5 g) confectioners' sugar
  • 8 ounces cool whip


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




  • 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.


  • In a medium bowl, combine the cream cheese, confectioners' sugar, and the cool whip. Blend until smooth.
  • Spread mixture on top of cooled brownies.


  • 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.


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


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. I doubled the recipe based on a feeling that this would be a hit and I was right! Thank you 🙂 I have a pic, but not sure how to share :/

  1. I actually made this Brownie pudding dessert Gluten free. No one knew it was gluten free!
    It was AMAZING!!

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