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Neapolitan Brownies

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  • Prep 20 min
  • Total 3 hr 40 min
  • Servings 24
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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.
by: Tablespoon Kitchens
Updated Apr 12, 2017
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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

Steps

  • 1
    Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 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.
  • 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.
  • 4
    Bake 28 to 33 minutes or until set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely.
  • 5
    Cut into 6 rows by 4 rows. Store in airtight container in refrigerator.

Expert Tips

  • tip 1
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 2
    To make quick work of mashing strawberries, try a potato masher! In small bowl, place halved strawberries. Mash until berries have broken down, are juicy in texture, and there are no big pieces.
  • tip 3
    To make cutting your cheesecake easier, dip a sharp straight-edge knife in warm water, and dry it each time you slice.

Nutrition Information

No nutrition information available for this recipe
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