Ingredients
- 1 box of brownie mix (or homemade brownie batter for a personal touch)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup mini chocolate chips (for extra indulgence)
Feel free to substitute the heavy whipping cream with whipped topping if you’re in a hurry. The brownie mix can also be replaced with your favorite homemade version — a nod to my abuela’s from-scratch philosophy.
Instructions
- Preheat your oven to the temperature specified on your brownie mix box (or your homemade recipe).
- Prepare the brownie batter by mixing eggs, oil, and water with the brownie mix in a large bowl until smooth. Pour the batter into a greased baking dish.
- Bake the brownies according to the package instructions or your recipe, then let them cool completely.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully blended.
- Spread the cream cheese mixture evenly over the cooled brownies, smoothing the top with a spatula.
- Sprinkle mini chocolate chips over the surface for added texture and chocolatey goodness.
- Refrigerate the cake for at least 2 hours before serving, allowing the flavors to meld and the cake to set.
Remember, patience is key here — let the cake chill thoroughly to achieve that refreshing, creamy texture I love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International