Brownie Neapolitan Fudge is a fun, no-bake dessert that combines the classic Neapolitan flavors—chocolate, vanilla, and strawberry—in pretty, sliceable layers. It starts with a crunchy chocolate cookie base (the “brownie/chocolate” vibe), then gets topped with a creamy vanilla fudge layer and a sweet strawberry fudge layer. It’s perfect for parties, holidays, bake sales, or anytime you want an impressive treat without turning on the oven.
Ingredients
For the chocolate cookie crust
- 24 Oreo cookies (or about 2 ½ cups cookie crumbs)
- 6 tablespoons unsalted butter, melted
For the vanilla fudge layer
- 2 cups white chocolate chips
- ½ cup unsalted butter
- ⅔ cup sweetened condensed milk
- 1 jar (7 oz) marshmallow crème (marshmallow fluff)
For the strawberry fudge layer
- 2 cups white chocolate chips
- ½ cup unsalted butter
- ⅔ cup sweetened condensed milk
- 1 jar (7 oz) marshmallow crème
- 1 teaspoon strawberry extract (adjust to taste)
- Pink gel food coloring (optional, for a stronger pink color)
Optional topping ideas
- Mini chocolate chips
- Crushed cookies
- Sprinkles
Step-by-Step Instructions
1) Prep the pan
- Line a 9×9-inch pan with parchment paper, leaving overhang on two sides (for easy lifting).
- Lightly spray the parchment if you want extra insurance.
2) Make the crust
- Crush the Oreo cookies into fine crumbs.
- Mix crumbs with melted butter until evenly moistened.
- Press firmly into the bottom of the prepared pan.
- Place in the fridge while you make the fudge layers.
3) Make the vanilla fudge layer
- In a saucepan over low heat, add white chocolate chips, butter, and sweetened condensed milk.
- Stir constantly until melted and smooth (keep heat low so the chocolate doesn’t scorch).
- Remove from heat and quickly stir in marshmallow crème until fully blended.
- Pour over the crust and smooth the top.
- Refrigerate 15–20 minutes so it firms up slightly before adding the next layer.
4) Make the strawberry fudge layer
- In a clean saucepan over low heat, add white chocolate chips, butter, and sweetened condensed milk again.
- Stir until melted and smooth.
- Remove from heat and stir in marshmallow crème.
- Mix in strawberry extract. Add pink gel coloring a little at a time if you want a brighter pink.
- Pour gently over the vanilla layer and smooth the top.
5) Chill and slice
- Refrigerate at least 2–3 hours, or until completely set and firm.
- Lift the fudge out using the parchment overhang.
- Cut into small squares with a sharp knife (wipe the knife clean between cuts for neat layers).
Storage Tips
- Store in an airtight container in the fridge for up to 1 week.
- For cleaner slicing, chill well and cut while cold.