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9-inch round brownie topped with cream cheese frosting and fresh berries
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Very Berry Brownie Pizza

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!
Prep Time25 minutes
Cook Time22 minutes
Cooling1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Brownie Fruit Pizza
Servings: 8 slices
Author: Fiona Dowling

Equipment

  • 9-inch (23 cm) springform pan or 8x8 inch (20x20 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

  1. Chocolate: Semi-sweet or 50-60% dark chocolate works well for this recipe. If using chocolate chips, 4 ounces is about 2/3 cups. 
  2. Cream Cheese: Use full-fat, brick style cream cheese for best results. 
  3. 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. 
  4. 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. 

Nutrition

Calories: 549kcal | Carbohydrates: 70g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 247mg | Potassium: 193mg | Fiber: 3g | Sugar: 56g | Vitamin A: 820IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg