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The Choco-Mint Brownie Refrigerator Cake is a delightful dessert that perfectly marries the rich, indulgent flavors of chocolate with the refreshing coolness of mint. This no-bake cake is not only a feast for the eyes but also a treat for the palate, making it an ideal choice for gatherings, celebrations, or simply a sweet indulgence at home. Its layered composition provides a satisfying contrast between the fudgy brownie base and the creamy mint layer, ensuring every bite is a delicious experience.

Brownie Refrigerator Cake

Indulge in the deliciousness of a Choco-Mint Brownie Refrigerator Cake, a no-bake dessert that beautifully blends rich chocolate and refreshing mint. Perfect for any occasion, this layered delight features a fudgy brownie base topped with a creamy mint layer, creating a treat that is both visually stunning and irresistibly tasty. Easy to make and even easier to enjoy, this dessert is a must-try for gatherings or a sweet night in. Dive into dessert bliss!
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Ingredients
  

For the Brownies:

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup chocolate chips

For the Mint Cream Layer:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon mint extract

Green food coloring (optional)

For Assembly:

1 cup crushed chocolate wafer cookies

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Brownies:

    - Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with cooking spray or line it with parchment paper.

      - In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla, mixing until well combined.

        - In another bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

          - Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet). Allow to cool completely in the pan.

            Make the Mint Cream Layer:

              - In a large mixing bowl, whisk the heavy cream on medium speed until it begins to thicken. Gradually add the powdered sugar and mint extract, continuing to whisk until soft peaks form. If desired, add a few drops of green food coloring and fold until well combined.

                Assemble the Cake:

                  - Once the brownies are cool, cut them into squares. Layer the bottom of a 9x13 inch dish with half of the brownie squares.

                    - Spread half of the mint cream mixture over the brownies, smoothing it out with a spatula.

                      - Sprinkle half of the crushed chocolate wafer cookies over the mint cream. Repeat with the remaining brownies, mint cream, and crushed cookies.

                        - Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

                          Serve:

                            - Carefully cut the cake into squares and serve chilled. Garnish with fresh mint leaves if desired.

                              Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 squares