Brownie Lasagna Dessert
Have you seen the ‘Brownie Lasagna Dessert’ offered by Olive Garden right now? Frankly, I had never seen or heard of this dessert before. However, I loved the look of the thin layers and how precise they were. Of course, I decided to try my hand at this.
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Firstly, there is no pasta in this dessert. Presumably, it is called a lasagna dessert because of the layering similar to lasagna. Whatever, it looks really tempting.
Pinterest didn’t have a lot of recipes offered for this and some of the pins didn’t look like the dessert pictured on the restaurant menu at all. Some were made in a round cake pan. That rounded edge loses some of its appeal for some reason. I knew that if a recipe called for two brownie mixes poured into a 9″ x 13″ pan, the brownie layer would be too thick to achieve the same look.
So, using my regular fudge brownie recipe, I created this dessert. Common sense told me that instead of using the 8″ x 8″ pan I usually use, using a 9″ x 13″ pan would create that thin brownie needed for this dessert.
Brownie Layer:
- 1/2 cup butter
- 2 – ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
*Line a 9″ x 13″ baking pan with Reynolds non-stick wrap and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into the prepared 9″ x 13″ pan. Bake in a 350° oven for 12 minutes. (Set the timer to 10 minutes and check to see if it is done with a toothpick. Oven temperatures vary. If it comes out clean, it is done.)
Completely cool the brownie layer. In the meantime, make the cream cheese layer.
Cream Cheese Layer
- 1 (8-oz.) block of cream cheese, softened
- 2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
Beat the cream cheese until smooth. Add the vanilla and the salt. Then, add the powdered sugar, one cup at a time, beating after each addition, until smooth.
Cut The Brownie Layer
Holding the Reynolds wrap on each end, remove the brownie layer from the pan. Does this Non-Stick wrap work great or what? I love it! No spray or oil is needed!
Using a clean metal ruler, measure and mark the center of the cake on both sides of the cake. Lay the ruler across those marks, and with a pizza cutter, cutting along the ruler, divide the brownie in half.
Repeat this process in the opposite direction. You should have four equal pieces.
Assembling The Brownie Lasagna Dessert
Using a large turner
, remove one piece to a platter. Just using your fingers, hold the back edge of the brownie and it will slide easily off this large turner and onto the platter.
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Frost the brownie piece with one-quarter of the cream cheese filling.
Stack another brownie piece on top of the cream cheese filling. (After frosting the first layer, I set the brownie layer in the fridge for a few minutes to set up. Then, added another layer of each and repeated that process until there were eight layers, ending with the cream cheese layer.)
Ultimately, the stacked brownie looks like this.
This filling will not harden in the fridge. It is a soft frosting. While it tastes good, I think I’ll try some other fillings. I love the layered look of this, especially when cut! Maybe a cheesecake filling that firms up a little more so that the layers are very distinct when cut would be something to consider.
Chocolate Ganache, Cutting, And Serving
Make the chocolate ganache just before serving.
Ganache
- 1 c. semi-sweet chocolate chips
- 1/2 c. heavy cream
Heat the cream in a small saucepan to a scalding temperature or when it just begins to come to a boil. When you notice tiny bubbles around the sides of the pan, it is ready.
Place the chocolate chips in a small glass bowl. Pour the hot cream over the chocolate chips. Let this set for a minute or so and then, begin to gently stir. As you stir, the chocolate and cream will combine. Continue stirring until you have a beautiful chocolate ganache.
Serving The Brownie Lasagna Dessert
Cut the dessert into thirds lengthwise and then, halves widthwise. The dessert will make six servings. Set one serving on a plate. Spoon some of the warm chocolate ganache and top with shaved chocolate.
Oh, yes. This is pretty good, and I love the layers.
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*Line a 9" x 13" baking pan with Reynolds non-stick wrap and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour. Pour into the prepared 9" x 13" pan. Bake in a 350° oven for 12 minutes. (Set the timer at 10 minutes and check to see if it is done with a toothpick. Oven temperatures vary. If it comes out clean, it is done.) Completely cool the brownie layer. In the meantime, make the cream cheese layer. Beat the cream cheese until smooth. Add the vanilla and the salt. Then, add the powdered sugar, one cup at a time, beating after each addition, until smooth. Holding the Reynolds wrap on each end, remove the brownie layer from the pan. Does this Non-Stick wrap work great or what? I love it! No spray or oil needed! Using a clean metal ruler, measure and mark the center of the cake on both sides of the cake. Lay the ruler across those marks, and with a pizza cutter, cutting along the ruler, divide the brownie in half. Repeat this process in the opposite direction. You should have four equal pieces. Using a large turner, remove one piece to a platter. Just using your fingers, hold the back edge of the brownie and it will slide easily off this large turner and onto the platter. Frost the brownie piece with one-quarter of the cream cheese filling. Stack another brownie piece on top of the cream cheese filling. (After frosting the first layer, I set the brownie layer in the fridge for a few minutes to set up. Then, added another layer of each and repeated that process until there were eight layers, ending with the cream cheese layer.) This filling will not harden in the fridge. It is a soft frosting. While it tastes good, I think I'll try some other fillings. I love the layered look of this, especially when cut! Maybe a cheesecake filling that firms up a little more so that the layers are very distinct when cut would be something to consider. Make the chocolate ganache just before serving. Heat the cream in a small saucepan to a scalding temperature or when it just begins to come to a boil. When you notice tiny bubbles around the sides of the pan, it is ready. Place the chocolate chips in a small glass bowl. Pour the hot cream over the chocolate chips. Let this set for a minute or so and then, begin to gently stir. As you stir, the chocolate and cream will combine. Continue stirring until you have a beautiful chocolate ganache. Cut the dessert into thirds lengthwise and then, halves widthwise. The dessert will make six servings. Set one serving on a plate. Spoon some of the warm chocolate ganache and top with shaved chocolate. 
Brownie Lasagna Dessert
Ingredients
Brownie Layer
Cream Cheese Layer
Chocolate Ganache
Instructions
Brownie Layer
Cream Cheese Layer
Cut The Brownie Layer
Assembling The Brownie Lasagna Dessert
Chocolate Ganache, Cutting, And Serving
Ganache
Serving The Brownie Lasagna Dessert
Your brownie lasagna looks amazing and sounds like it would taste amazing too. I will definitely have to try this one day! Thanks for sharing.
Thank you for your kind words, Catherine! The family loved this dessert. Hope yours does, too!
I love it. How far in advance can I make it for a family gathering?
Good question B K Snyder! I think you could make this a day or two ahead and just cut, make the chocolate ganache, and pour over the pieces before serving.
You could make the brownie layers ahead, wrap them in plastic. Then wrap them in Reynold’s Wrap and freeze. Making the cream cheese layer and the ganache can be done quickly. It is an impressive dessert!