brownie fridge cake
👩🍳 Step-by-Step Instructions
Step 1: Prep Your Cake Pan 📐✨
- Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on two sides. (This acts as a sling so you can easily lift the entire cake out to slice it later!)
Step 2: Make the Fudgy Brownie Batter 🥣🔥
- Place your biscuits or cookies into a ziplock bag and crush them using a rolling pin. You want a mix of fine crumbs and small, crunchy chunks to give the cake structure.
- In a large mixing bowl, whisk together the melted butter, cocoa powder, sweetened condensed milk, vanilla extract, and salt until it forms a smooth, glossy, thick chocolate paste.
- Stir in your crushed biscuit pieces, chocolate chips, and chopped nuts (if using). Use a sturdy spatula to fold everything together until all the dry crumbs are completely coated in the fudgy chocolate mixture.
Step 3: Press into the Pan 📐🥄
- Dump the mixture into your prepared baking pan.
- Use the back of a metal spoon or an offset spatula to firmly press the mixture down into an even, tight layer. Pressing firmly is the secret to ensuring your cake holds its shape perfectly when sliced!
Step 4: Pour the Silk Ganache 🥛🍫
- Place your 1 cup of chocolate chips into a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil!).
- Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 2 minutes, then gently whisk from the center outward until it transforms into a smooth, glossy ganache.
- Pour the ganache evenly over your pressed brownie base and tilt the pan to coat the top completely.
