1Prepare the Ghirardelli brownie mix according to box directions, substituting milk or coffee for water, and adding a little vanilla extract and espresso powder (measured with your heart).
2Set the prepared brownies aside.
3In a bowl, mix one block of softened cream cheese and one cup of granulated sugar until smooth.
4Add one teaspoon of vanilla extract to the cream cheese mixture.
5Add approximately half of one cup of whipping cream to the cream cheese mixture and mix for a bit.
6Add the remaining whipping cream, scrape the bowl down, and mix again to create the base.
7Spread this cream cheese base evenly across the bottom of a pan.
8Take half of the prepared brownie chunks and spread them on top of the cream cheese base.
9Set the pan aside.
10In the same bowl, combine two cups of whipping cream and one box of vanilla pudding powder (or use a tub of frozen whipped topping).
11Mix until stabilized but still with a little free movement for easier spreading.
12Spread this pudding mixture as the next layer.
13Add the rest of the brownie pieces as the subsequent layer.
14Add another two cups of whipping cream and another vanilla powder to the bowl.
15Mix this new pudding layer not too long to allow for easier spreading.
16Spread this final pudding layer, pressing down forcefully to compress it into shape.
17Refrigerate the dessert for at least one to two hours before tasting.
18Before serving to others, refrigerate for a couple more hours.
19Drizzle with strawberry (or caramel, or any desired topping) and decorate with chocolate or candies if desired.
Ingredients
2 packs Ghirardelli brownie mix
milk or coffee
water
vanilla extract
espresso powder
1 block softened cream cheese
1 cup granulated sugar
1 tsp vanilla extract
1 cup whipping cream
brownie chunks mixture
2 cups whipping cream
1 box vanilla pudding powder
1 tub frozen whipped topping
2 cups whipping cream
vanilla powder
caramel
strawberry drizzle
chocolate, candies
Equipment
bowlpanspoon
Tips
You can cut the recipe in half for a smaller crowd.
Do not let the whipped cream and pudding mixture get entirely structured; it should still have a little free movement to spread better.
Press down forcefully when spreading the layers to compress it into serving-size pieces.
Refrigerate for at least one to two hours before serving.
Drizzle with caramel, strawberry, or decorate with chocolate/candies, or leave as is.