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! Try my Oreo Brownie Dessert for another layered, chocolatey dessert.
Brownie Pudding Dessert
This is the ultimate chocolate lover’s dessert, for sure. A pan of delicious brownies is enough to serve as a dessert and most would be just fine with that. But, by adding the cream cheese and pudding layers, as well as more cool whip, chocolate swirls, and chocolate syrup, it brings a pan of brownies to new heights!
Brownie Pudding Dessert Recipe
There are four delicious parts to this recipe–the brownies, cream cheese layer, pudding, and toppings.
Brownies Ingredients (full recipe below)
- All-purpose flour
- Dark cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Vanilla
Cream Cheese Layer Ingredients
- Cream cheese
- Confectioners’ sugar
- Cool whip–Or make your own homemade whipped cream
Pudding Ingredients
- Instant chocolate pudding
- Milk
Toppings
- Cool whip–Or make your own homemade whipped cream
- Hot fudge or chocolate syrup
- Chocolate swirls
How to Make Brownies
When I am making brownies in a 9×13-inch pan this is my go-to recipe. The brownies are thick and rich and always come out perfectly, no matter what. Use a prepared (spray with non-stick spray or use GOOP) 9×13-inch pan for this recipe. You could also line the pan with parchment paper.
First, preheat the oven to 350°F. Next, in a large bowl, add flour, cocoa, baking powder, and salt. Whisk that together to be added later. Then, in a bowl of a stand mixer or another large bowl, beat the eggs, sugar, butter, and vanilla until it is light and fluffy.
Turn the mixer off (or stop mixing) and add the flour mixture. Mix on low until the ingredients are well combined. Pour the brownies into the baking dish and bake for 30-35 minutes. To check for doneness, insert a toothpick into the brownies. The toothpick should come out with a few crumbs on it, but no wet batter. Once you have the brownies made, be sure to let them cool before you top them with the cream cheese and pudding layers.
Cream Cheese Layer
To make the cream cheese layer, simply combine the room temperature cream cheese, confectioners’ sugar, and the cool whip (whipped topping). 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.
Chocolate Pudding
To make the chocolate pudding layer, simply combine the milk and instant chocolate pudding in a medium bowl. Using a hand mixer, beat on medium speed until the pudding thickens. This takes about 2-3 minutes.
Assembling the Brownie Pudding Dessert
Once all the parts to 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. Make your own chocolate syrup to drizzle on this dessert! And check out how to make your own chocolate curls.
- Refrigerate the dessert for about an hour, or until ready to serve.
Looking for More Brownie Desserts?
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!
- 1½ cups (186g) all-purpose flour
- ⅓ cup (42g) dark cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1 1/2 sticks or 170g) butter, softened or room temperature
- 2 teaspoons vanilla
- 8 ounces (1 package) cream cheese, room temperature
- ½ cup (62.5g) confectioners' sugar
- 8 ounces cool whip
- 1 box (5.1 ounces) instant chocolate pudding
- 2 cups milk
- 8 ounces cool whip
- Hot fudge or chocolate syrup
- Chocolate swirls
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Heat oven to 350°F. Prepare a 9x13-inch baking dish with non-stick spray or GOOP.
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In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
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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.
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With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
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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.
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In a medium bowl, combine the cream cheese, confectioners' sugar, and the cool whip. Blend until smooth.
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Spread mixture on top of cooled brownies.
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In a medium bowl combine the milk and pudding.
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Using a hand mixer, beat on medium speed until thickened (2-3 minutes). Carefully spread on top of the cream cheese layer.
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Top with Cool Whip, chocolate swirls, and chocolate syrup.
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Refrigerate 1-hour, or until ready to serve.
How can I make this dessert in a 8×8 or 9×9 pan? Could I half the recipe to make it in one of those pan sizes? Need to know for a party that’s coming up soon. Looks delicious.
Your all recipes are awesome only just a suggestion please try to post recipes with photos step by step.
Wat is the replacement of eggs.. Can u post eggless version
Hi, Shilpa! I work with iambaker and am happy to help with questions. You could try one of our egg substitutes. Have a great day!
I have been making this for many years. I use Duncan Hines walnut brownie mix & I also cover the top layer of cool whip with chopped pecans. It’s very good when put in a bowl & covered with fresh sliced strawberries. YUMMY
Thank you so much. I tried this for my son’s birthday. My family loved it so much.It was delicious.
Can this dessert be frozen for a later day?
Can I use boxed brownie
Yes, of course!
Your all recipes are great and so delicious to look at maybe i tried of some of your recipes . Have a great day …thanks
This is SO good! Me and my family LOVE it. It’s easy to make and deelishis. Definitely making it again.
I made this yesterday and it didn’t come out so nice. The cream cheese part was runny. I can only buy spreadable cream cheese and I have to make my own whipped cream. Is there anything I can use to help stiffen it up?
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.