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Neapolitan Brownies

Photo: Caitlin Bensel; Styling: Rishon Hanners

This recipes makes 3 cups of each flavor of frosting, if that ends up being more than you need to Neapolitan 1 box of brownies, you can save the leftovers for dipping other store-bought baked goods like crispy rice treats or doughnuts. The idea is to make the Neapolitan Icing flavors, then dip to your heart's content. Tip: If you refrigerate your brownies once they’ve cooled slightly, cutting clean edges is a breeze. These icings will start to stiffen as they sit. They will be good for 1/2 hour after you mix them up. If you want to make them in advance and use them later, place them in a bowl and lay a damp paper towel directly on the surface. And then cover the bowl with plastic wrap and leave at room temperature. If necessary, whisk in an additional 1-2 Tbsp. hot water to recapture proper consistency.

Ingredients

  • Brownies
  • 1 (18-oz.) box milk chocolate brownie mix
  • Vanilla Icing
  • 4 cups (about 16 oz.) powdered sugar
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 7-8 tablespoons hot water, plus more for warming spatula
  • Strawberry Icing
  • 4 cups (about 16 oz.) powdered sugar
  • 1/4 cup seedless strawberry jam
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 6-7 tablespoons hot water, plus more for warming spatula

How to Make It

  1. To prepare brownies, bake brownies according to package instructions; cool completely in pan on a wire rack. Cut brownies into squares; remove from pan.

  2. To prepare vanilla icing, place powdered sugar, meringue powder, and vanilla in bowl of a heavy-duty stand mixer. With mixer running on medium speed, gradually add 7 tablespoons of the water. Beat until well combined, about 3 minutes, stopping to scrape sides as necessary. If necessary, add up to 1 more tablespoon water, and beat until desired consistency is reached. Set aside.

  3. To prepare strawberry icing, place powdered sugar, jam, meringue powder, and vanilla in bowl of a heavy-duty stand mixer. With mixer running on medium speed, gradually add 6 tablespoons of the water. Beat until well combined, about 3 minutes, stopping to scrape sides as necessary. If necessary, add up to 1 more tablespoon water, and beat until desired consistency is reached. 

  4. To assemble, place an offset spatula in hot water for 3 to 5 seconds. Dip right edge of 1 brownie square (about 1/3 of brownie) into vanilla icing, and smooth edges using warm offset spatula; wipe spatula clean. Dip left edge of the brownie square (about 1/3 of brownie) into strawberry frosting and smooth edges with offset spatula; wipe spatula clean. Transfer brownie to a wire wrack. Repeat procedure with remaining brownie squares. Let sit at room temperature until icing is set, about 30 minutes.