Did you grow up eating Neapolitan ice cream? Our freezer was always stocked with several boxes of Pet® ice cream. I’m not even sure if that brand is still available, but it was the most popular in the South where I grew up.
Regardless of the brand you remember eating, if your family was like mine, everyone wanted the chocolate, so vanilla and strawberry lingered longest in the carton and got a little sticky on top. Can you relate?
If chocolate was your favorite, you’re going to love these rich and fudgy Gluten Free Neapolitan Brownies. The brownie layer is the most prominent, accented with a creamy cheesecake layer and topped off with strawberry frosting – and sprinkles, if you’re like me.
I created this recipe for Ingles Markets as part of a fun recipe development and video project using their line of Laura Lynn gluten-free baking mixes. Be sure to check them out! If you’re not near an Ingles Market, not to worry. You can make these with your favorite gluten-free mix or use my brownie recipe.
If you’re dairy-free, use a dairy-free cream cheese substitute. For the frosting, if you’d rather not use a pre-made one, you can easily make your own favorite frosting, add a bit of strawberry flavoring (or strawberry puree) and a touch of pink gel color (or use natural beet powder). Or simply try the one on this cake.
As always, there are lots of options to adapt a recipe, so make it your own!
You will want to plan ahead so that the brownies can chill prior to slicing and serving, and be sure to store any leftovers in the refrigerator.
You can watch me make Gluten Free Neapolitan Brownies here at The Ingles Table!
Gluten Free Neapolitan Brownies
1 box Laura Lynn Gluten-Free Brownie Mix
½ cup oil
2 large eggs
1/3 cup water
Cream cheese layer:
8 ounces cream cheese, softened at room temperature
¼ cup granulated sugar
1 container gluten-free strawberry frosting
Preheat your oven to 350F and grease an 8×8-inch square baking pan.
In a mixing bowl, combine brownie mix, oil, eggs and water; stir until smooth and pour into prepared pan; set aside (do not place in oven yet).
Next, in your stand mixer (or with a hand-held electric mixer) beat cream cheese with egg and sugar until smooth.
Carefully spread cream cheese layer over brownie batter in pan, then place pan in the oven and bake approximately 35 minutes. The cream cheese will not look completely set, but that’s OK.
Cool brownies completely in pan at room temperature, approximately 2 hours, then place brownies in the refrigerator for 2 hours.
Once chilled, remove brownies from the refrigerator and spread the strawberry frosting over the top. Chill 30 minutes, then slice into squares.
Store leftovers in the refrigerator.