Fudge Ripple Brownies

Fudge Brownies with Cream Cheese Frosting — Forget fudge ripple ice cream and try on of these EASY, decadent, and AMAZING brownies instead!! They’re topped with a pudding-infused cream cheese frosting and chocolate sauce RIPPLES!!

The Best Frosted Brownies 

Have you ever had fudge ripple ice cream? Creamy vanilla ice cream with ripples of fudge running through it.

These easy and decadent brownies take fudge ripple to a whole new level.

An ultra fudgy decadent brownie layer is topped with a cream cheese, white chocolate pudding, and a whipped topping mixture. It’s the ultimate white frosting for brownies, trust me! 

To finish things off, there’s chocolate sauce swirled on top. Or should I say rippled throughout.

The brownies are decadently chocolaty and the cream cheese frosting is the perfect creamy balance. When you initially pour it over the brownie layer it will seem on the runny side but after a few hours in the fridge, it sets up — not super firm but firm enough that the brownies slice nicely.

I will take one of these fudge ripple brownies over fudge ripple ice cream any day.

What’s in the Brownies with Cream Cheese Frosting? 

To make the brownies and the white brownie frosting, you’ll need: 

• Box brownie mix (plus ingredients called for on the box) 
• Mini chocolate chips 
• Cream cheese 
• 2% milk
• White chocolate instant pudding mix
• Whipped topping 
• Chocolate sauce 

How to Make Brownies with Cream Cheese Frosting 

If you’ve been on the hunt for more box brownie hacks, pay attention! This recipe uses a box brownie mix as its base, but it gets doctored up so much that by the end the brownies taste homemade! 

1. Make the brownies as directed on the box, adding the water, oil, and eggs.
2. After the batter is mixed up, add the chocolate chips and stir to combine.
3. Turn batter out into a greased 9×13-inch pan and bake until brownies are done.
4. Make the frosting: Ad the cream cheese to a large bowl and beat with a handheld electric mixer until smooth.
5. Add 1/2 cup milk, pudding mix, and beat on low speed until smooth and combined.
6. Add the remaining milk and beat until combined and starting to thicken.
7. Add the whipped topping and beat until combined.
8. Turn the mixture out over the brownies, smoothing it lightly with a spatula.
9. Cover the pan and place in the fridge for at least 4 hours (overnight is even better) to set up.
10. Evenly drizzle the chocolate syrup over the top in a random pattern. Using a table knife, pull it through the chocolate sauce to create a ripple effect before serving.

Do I Have to Use Box Brownies? 

No! For the brownies, feel free to use a boxed mix or double the brownie portion of this recipe if you’re feeling the scratch brownie love.

Can the Pudding Mix Be Omitted? 

If you don’t have pudding mix in your area, sorry that I’m not sure what to tell you to use as a substitute.

Can I Use Another Flavor of Pudding Mix? 

If you can’t find white chocolate instant pudding mix, substitute with vanilla or even cheesecake flavor.

Can I Use Sugar-Free Pudding Mix? 

I have not made this recipe using sugar-free pudding mix. Sometimes that doesn’t set as well and my instinct tells me to avoid sugar-free, but I haven’t tested it.

Tips for Making Boxed Brownies Better

When baking the brownies, I prefer to err on the side of underdone. The brownies will set up as they cool, and I like my brownies ultra fudgy. 

Let the brownies cool completely before topping with the cream cheese frosting. They’ll then need to chill in the fridge for about 4 hours before they can be sliced. 

Don’t worry about your pattern-making skills with the chocolate sauce. Just drizzle a little chocolate sauce over the top surface and then run a butter knife though it and make your ripples.

Save Saved Review Print

4.88 from 8 votes

Fudgy Brownies with Cream Cheese Frosting

By Averie Sunshine

These EASY, decadent brownies are topped with a pudding-infused cream cheese frosting and chocolate sauce RIPPLES!!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

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Ingredients  

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Brownies

• ▢ one 18-ounce box brownie mix (or double just the brownie portion of this recipe, plus water, oil, and eggs called for on the box
• ▢ ½ cup mini semi-sweet chocolate chips

Frosting & Topping

• ▢ 8 ounces brick-style cream cheese, softened
• ▢ 1 ½ cups cold 2% milk, must be real milk and not almond, soy, etc. or pudding will not set up, divided
• ▢ one 3.3-ounce box white chocolate instant pudding mix (if you cannot find it, vanilla or cheesecake
• ▢ one 8-ounce container whipped topping, thawed (I used fat free)
• ▢ about 1/4 cup chocolate sauce, such as Hershey's

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Instructions 

• Preheat oven to 350F and line a 9x13-inch pan with foil for easier cleanup and spray with cooking spray; set aside.
• Make brownies as directed (if there is a choice, use the 'fudgy' brownie directions), adding the water, oil, and eggs.
• After the batter is mixed up, add the chocolate chips and stir to combine.
• Turn batter out into prepared pan and bake for about 20 to 22 minutes, or until brownies are done; I prefer to err on the side of slightly underdone. Allow brownies to cool completely in pan.
• After brownies have cooled, to a large bowl, add the cream cheese and beat with a handheld electric mixer until smooth.
• Add 1/2 cup milk, pudding mix, and beat on low speed until smooth and combined.
• Add the remaining milk and beat until combined and starting to thicken, about 4 to 5 minutes.
• Add the whipped topping and beat until combined. Turn the mixture out over the brownies, smoothing it lightly with a spatula.
• Cover pan and place in the fridge for at least 4 hours (overnight is even better) to set up.
• Evenly drizzle the chocolate syrup over the top in a random pattern. Using a table knife, pull it through the chocolate sauce to create a ripple effect before serving.

Notes

Brownies will keep airtight in the fridge for up to 5 days.

Adapted from Betty Crocker.

Nutrition

Serving: 1, Calories: 482kcal, Carbohydrates: 59g, Protein: 6g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 12g, Cholesterol: 43mg, Sodium: 276mg, Fiber: 1g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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