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Neapolitan Brownies

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Updated Apr 12, 2017
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The classic ice cream gets a major upgrade with our chocolate brownie base, Golden Double Stuf Oreo™ cookies hidden in the middle, and a fresh strawberry cheesecake layer to seal the deal.

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Neapolitan Brownies

  • Prep Time 20 min
  • Total 3 hr 40 min
  • Servings 24
  • Ingredients 10
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Ingredients

Brownie

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
  • 24 Golden Double Stuf Oreo sandwich cookies

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup finely mashed fresh strawberries (4 to 5 large berries)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon Betty Crocker™ red gel food color
  • 2 tablespoons Gold Medal™ all-purpose flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Step 
    2
    Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes. Place cookies in single layer 6 rows by 4 rows on baked brownie base.
  • Step 
    3
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Beat in mashed strawberries. Add 2 eggs, 1 at a time, beating on low speed after each, just until blended. Beat in vanilla, food color and flour. Spread cream cheese filling evenly over cookie layer.
  • Step 
    4
    Bake 28 to 33 minutes or until set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
  • Step 
    5
    Cut into 6 rows by 4 rows. Store in airtight container in refrigerator.

Nutrition

No nutrition information available for this recipe

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