Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and lightly grease it.
- In a large mixing bowl, combine melted unsalted butter, granulated sugar, and brown sugar. Whisk until smooth.
- Add in the large eggs and vanilla extract, mixing until fully incorporated. The batter should be thick.
- Sift in the flour, cocoa powder, and salt, then carefully fold into the mixture until no dry streaks remain.
- Pour the brownie batter into the prepared dish, spreading it evenly. Bake for 22-25 minutes, then cool completely.
- In another bowl, beat together cream cheese and sugar until fluffy. Add an egg and vanilla extract, mixing thoroughly.
- Pour the cheesecake mixture over the cooled brownies and bake at 325°F (163°C) for 20-22 minutes.
- Dissolve the strawberry gelatin in boiling water. Then whip the heavy cream with powdered sugar until stiff peaks form.
- Fold the gelatin mixture into the whipped cream to create the strawberry mousse layer.
- Spread the strawberry mousse over the cheesecake layer and chill in the refrigerator for at least three hours.
- Combine crushed Golden Oreos, freeze-dried strawberries, and melted butter to make the crumble topping.
- Remove the dessert from the fridge and sprinkle the crumble topping over the mousse layer before serving.
Nutrition
Notes
Cool each layer completely before adding the next for the best results. Use a warm knife for cutting the brownies cleanly.