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3 layer chocolate brownies on a platter

Neapolitan Cheesecake Brownies

I'm always on the lookout for a rich and fudgy chocolate brownie, and these Neapolitan Cheesecake Brownies are exactly that! Dark chocolate brownies (from a box mix) are topped with a cream cheese filling, melted marshmallows and a dreamy chocolate frosting.
Servings: 16 servings
Chef Alli
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

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Ingredients
 

Brownie Layer

  • 1 Duncan Hines Dark Chocolate Brownie Mix (for a 9" x 13" pan) made according to package directions, substituting strong coffee for the water, butter for the oil, and adding a splash of vanilla extract to the batter

Cheesecake Layer

  • 6 oz. cream cheese, softened
  • ½ cup sugar
  • ¼ cup butter
  • 1 egg
  • 1 tsp vanilla
  • a few drops of red food coloring

Marshmallow Layer

  • 3 cups mini marshmallows

Chocolate Frosting

  • 1/4 cup unsalted butter, softened
  • 1/2 cup good-quality semi sweet chocolate chips, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 4 oz. cream cheese, softened
  • 1-2 Tbs. milk
  • 2 oz. drizzle pouch red or pink candy melts
  • whipped topping, such as canned Redi-Whip, for garnishing
  • fresh raspberries and strawberries, for garnishing

The Wine Pairing

  • Ad Astra Dessert Wine, Wheat State Wine Co, Winfield, KS

Instructions
 

Brownie Layer

  • Preheat oven to 350 degrees F. Spread the prepared brownie batter into a greased 9 x 13 pan.

Cheesecake Layer

  • In a large mixing bowl, beat the cheesecake ingredients until fluffy; add a few drops of red food coloring, stirring until the mixture is the desired shade of pink that you prefer. Spread the prepared cream cheese mixture carefully over the brownie batter. in the baking pan; bake, uncovered, for 25 minutes on the center oven rack.

Marshmallow Layer

  • When the timer sounds, remove the brownies from the oven; sprinkle evenly with the marshmallows, baking for an additional 2-3 minutes.

Chocolate Frosting

  • Meanwhile, in a large mixing bowl, make the frosting by beating all ingredients until whipped and smooth. When the brownies have cooled, gently spread the prepared frosting over the marshmallow layer; place the pan of brownies into the fridge until well chilled. (The brownies are much easier to slice when chilled.)
  • When ready to serve, cut the chilled cheesecake brownies into squares; drizzle each one with the warm candy melt mixture, letting the drizzle set up. Lastly, top each brownie with a whipped cream and fresh raspberries or strawberries.

Pairing the Dark Chocolate Brownies with Wine

  • These brownies were delicious when paired with Ad Astra Dessert Wine from Wheat State Wine Co, Winfield, KS

Notes

  • You can use any brand of brownie mix, just as long as it's one that makes enough for a 9 x 13 pan. For this recipe, we prefer the dark chocolate, but you can always use a milk chocolate brownie mix, if preferred. 
  • Add food coloring to the cheesecake layer to give it a color contrast between the brownie layer and the marshmallow layer. Adding some raspberry or strawberry extract to the cheesecake filling would also be a nice touch. 
  • You can make these brownies 2 days ahead of when you want to serve them; store in an airtight container. I've had great success in freezing these brownies, even after they've been drizzled with the chocolate melts. They will keep in the freezer for up to 6 months if tightly wrapped in foil then placed into a freezer bag.
  • Cream cheese softens easily at room temperature within 2-3 hours. When I forget to let it soften ahead of time, I place my block(s) of cream cheese into the microwave using 30% power in 30 second blasts until it's soft to the touch.
  • My favorite way to melt chocolate is in the microwave. Place the chocolate morsels in a small glass bowl; using 50% power, microwave the chocolate in 30-second intervals, stirring after each one until the chocolate is smooth and glossy.

Nutrition

Calories: 247kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 38mgSodium: 76mgPotassium: 65mgFiber: 1gSugar: 30gVitamin A: 348IUCalcium: 29mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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