Brownie Fruit Pizza
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This brownie fruit pizza starts with a fudgy, chewy brownie as your pizza base. Then there’s a layer of tangy cream cheese frosting, and tons of fresh berries. The perfect fruit pizza for anyone who loves brownies!
**This post was updated June 9, 2025 with new photos and a new brownie recipe for a chewier brownie that’s chocolate-y without being too rich**
A traditional fruit pizza is a classic summer dessert with a big sugar cookie as the pizza crust, cream cheese topping for the pizza sauce, and fresh fruit on top. This brownie fruit pizza substitutes the sugar cookie base with a moist and chewy homemade brownie. I love the flavor combination of berries and chocolate – and this fruit pizza looks beautiful as a summer dessert without requiring too much effort.
For the Brownie Base
To get started, the brownie is a simple recipe made with both melted chocolate and cocoa powder. It’s chewy, and moist – without being too rich or gooey. (I find that gooey brownies aren’t the best when you want to add frosting). The brownie batter should be thick and glossy. The batter is poured into a 9-inch round pan. I like to use a springform pan for this recipe because it makes it easy to serve.
Recipe Tip
I typically like to make the brownie the day before serving to save time on the day I’m having company over. Let it cool fully, then cover the pan and store at room temperature or in the fridge overnight.
For the “Pizza Sauce” – AKA Cream Cheese Topping
Now the cream cheese topping is smooth, creamy, slightly tangy and pairs with the chocolate brownie perfectly. It’s a simple sweetened cream cheese topping that’s made from cream cheese, a little butter, powdered sugar, and a pinch of salt. Make sure to use full-fat, brick style cream cheese so that it’s thick enough.
For the Fruit Topping
I like to use a combination of berries for this brownie fruit pizza because I find that berries pair better with chocolate than tropical fruits – such as kiwis, pineapple or mango. You’ll need about 2 cups of chopped fruit/berries for the top of your brownie pizza – depending on how you like to make the arrangement.
Recipe Tip
I do not recommend adding the fresh fruit on top until right before serving. This keeps the fruit freshest and ensures that fruit juice doesn’t ooze into the cream cheese topping.
What if I don’t Have A Springform Pan?
If you don’t have a 9-inch (23 cm) springform pan, then you can bake the brownie in an 8×8 inch (20×20 cm) square baking pan. I recommend lining the pan with parchment paper or aluminum foil, so that there’s an overhang around the sides. After the brownie is baked and cooled, you can then lift it out of the pan using the paper/foil and frost & decorate.
This very berry brownie pizza was such a hit, and if you’re looking to take your brownies up a notch – then this is for you. Or for more easy, berry desserts, be sure to try:
Very Berry Brownie Pizza
Equipment
- 9-inch (23 cm) springform pan or 8×8 inch (20×20 cm) square pan
Ingredients
For the Brownie
- 1/2 cup unsalted butter (112 grams)
- 4 ounces semi-sweet chocolate (112 grams), or 50-60% dark chocolate, finely chopped
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup flour (84 grams), careful not to overmeasure
- 3 tablespoons cocoa powder (about 17 grams), sifted
- 1/4 teaspon salt
For the Topping
- 6 oz full-fat cream cheese (170 grams) , softened
- 2 tablespoons unsalted butter (28 grams) , softened
- 1 – 1 1/2 cup powdered sugar (110 – 165 grams)
- 1/2 teaspoon salt
- 2 cups mixed berries
Instructions
Brownie
- Preheat the oven to 350F degrees. Lightly grease a 9-inch (23 cm) round springform pan. If you know that your pan has a weak seal, then I recommend wrapping the outside with aluminum foil so that the brownie batter doesn't seep out as the brownie is baking.
- Add the butter and finely chopped chocolate to a medium saucepan over low heat. Stir continuously as the butter and chocolate melt together.
- Once fully melted, whisk in the granulated sugar.
- Remove from the heat. Pour the mixture into a large bowl and cool slightly (about 5 minutes). Then whisk in the eggs and vanilla extract.
- Whisk in the cocoa, flour and salt until there are no lumps or streaks of cocoa or flour. If your cocoa powder is lumpy, then I recommend sifting it first.
- Pour into the prepared pan and bake for 20-25 minutes or until the top is set and you see the edges just starting to pull away from the sides. Cool fully (while keeping the brownie in the pan.
Cream Cheese Topping
- In a medium bowl beat together the cream cheese & butter until smooth. Add in the salt and beat in the powdered sugar about 1/2 cup at a time until the desired sweetness is reached.
Decorating & Serving
- Trace around the outside of the brownie with thin knife. Then unclamp the outer ring of the springform pan. For serving, I keep the brownie on the metal base of the springform pan.
- Frost the brownie with the cream cheese topping, then decorate with mixed berries.
Notes
- Chocolate: Semi-sweet or 50-60% dark chocolate works well for this recipe. If using chocolate chips, 4 ounces is about 2/3 cups.
- Cream Cheese: Use full-fat, brick style cream cheese for best results.
- Storage: Unfrosted brownie can be stored covered at room temperature for up to 3 days. Frosted brownie should be stored in an airtight container in the fridge for up to 3 days. I recommend only adding the berries on top right before serving so that they stay fresh and don’t bleed color into the frosting.
- Nutrition: Details provided are an estimate only based on 1 slice with cream cheese topping and berries, assuming the pan is sliced into 8 uniform pieces. You can likely get closer to 10 servings for this recipe.
Will the brownie get soggy if this is made the day before?
You can definitely make the brownie the day before, but I’d recommend frosting and topping it with fruit the day you plan to serve it.
I did exactly that. I added the topping and fruit in the AM for a luncheon. It went well. When making the brownie, I cut back on the sugar slightly and used half dark cocoa powder. My cook time was only 15 minutes. I also cut back on the sugar in the filling and added vanilla. This recipe was a hit! I will be making it again for sure.
This looks like a very tasty twist on the classic fruit pizza. Love the brownie crust idea! And so pretty too.
This is brilliant! So simple, yet it looks so delicious and great for summer!
Thanks so much Melissa! If you make it, let me know what you think!
Thanks so much Katherine! I’m a total chocolate lover, so I’m always looking for more ways to add it to my diet…. 😉