What I’m Making: Brownie Delight

Last Fall I showed pictures of desserts I made and donated to the local Historical Society dinner/fundraiser. A reader asked what the Brownie Delight was. That’s the white dessert in the pan.

This has long been a family favorite. In fact, it was one of my husband’s favorite desserts. It looks like this…

Taste of Home magazine previously made a hard-covered cookbook each year of the recipes that had been featured throughout the year in the magazine. I didn’t subscribe to the magazine but I collected the yearbooks. This particular year was a real favorite of mine. Several recipes in here are all-time favorites and Brownie Delight is likely the highest on the list.

Start out by making brownies. The recipe calls for a box mix. I make my homemade version.

This is the recipe:
2 sticks of softened butter
2 cups of sugar
2 eggs
2 cups of flour
2 teaspoons vanilla
1/2 cup of cocoa

Mix it all together and put it in a greased 9 x 13 pan. Bake at 350 degrees for 24 minutes. It might look like they aren’t done…but they are.

I will often mix the brownies up in the morning and then in the afternoon finish them into the Brownie Delight Dessert.

Following the recipe I add the cream cheese layer…

Then the pudding layer…

Then the Cool Whip layer…oh, it’s so good.

After that, you can add chocolate syrup, nuts, or both. Whatever strikes your fancy. I store mine in the refrigerator. It is a dessert that can be made the day ahead of time.

It’s very important not to bake the brownies too long.

One other thing, over the years I have learned to buy the big tub of Cool Whip vs the small one. The small one doesn’t provide enough topping to cover things nicely.

You’ll have to give the recipe a try…perhaps at one of your upcoming gatherings? Let me know if you do and if your family loves it as much as mine does.

15 thoughts on “What I’m Making: Brownie Delight”

  1. That looks absolutely delicious! Brownies are always good and then add all that yummy toppings – wonderful!!
    Thank you for sharing this recipe.

  2. Jody from Central Ohio

    These look delicious! Looks like it would be easy to half this recipe. Its just my husband and myself. We don’t need a whole pan! Would the bake time be the same?

  3. I have been making this for years. It is a family favorite and my son absolutely loves it. I found a variation this year on Pinterest. It uses crushed oreos for crust (it is completely no bake) and butterfinger baking bits sprinkled on the pudding layer and sprinkled again on top of the coolwhip. It’s called Butterfinger Lush. It was very good.

  4. Oh yum! Thirteen members of my family will be here for dinner next Sunday. This looks like the perfect dessert!! Might even make the brownies from scratch using your recipe!! Thanks for the tip about not baking the brownies too long.

  5. Hi Jo ! Recipe looks luscious. What year of Taste of Home annual is the Brownie Delight in ?
    Sending lots of hugs and prayers your way.

  6. Jo, I have a very similar recipe that is called Fluff. The difference is that Fluff doesn‘t have a browner layer. Instead, it has a pie crust layer at the bottom. We loved it! I haven‘t made it for years!! I may have to dig out the recipe!! And, thanks for sharing your recipe!

  7. The version I grew up with has pie crust type crust and uses cream cheese and no butter. we call it 4 layer dessert. Using the brownie for the crust is a terrific idea I am going to need to try

  8. A catering company told me that they bake box brownies at 325 for 32 minutes then cool them and refrigerate overnight. They are easy to cut and taste super rich. I have received so many compliments since I started baking them this way several years ago..

  9. This is a great looking dessert, thank you for sharing. Our son’s birthday is coming up and I think this is what I will make since he doesn’t care for cake.

  10. Recipes from a spattered cookbook are known to be the best loved. They are in mine. Thanks for sharing this, Jo. It looks to be a variation of the “Texas Special” that my family loves. I will have to give it a try.

  11. We also call this 4 layer delight ! I put a flour, butter , pecan crust and bake it then when that cools add the other layers ! Soooo goooood!

  12. Blue Gate Farmgirl

    I have a similar recipe, only after baking the brownie, you spread strawberry or raspberry jam over the brownie and then proceed to the next layers. When you get to the cream cheese mixture, spread it over and then drop dollops of jam and swirl into place, continuing onto the next layer. It is easy to make gluten free and is always requested at family and church events.

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