Nutella Brownie Fruit Pizza


Ingredients

For the brownie crust:

  • 1 cup melted butter
  • 2 1/2 cups granulated sugar
  • 1 tbsp vanilla
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt

For the “sauce”:

  • 1 8 oz pkg chocolate cream cheese or sub plain, and just add sugar if needed to sweeten
  • 1 cup Nutella

For the glaze:

  • 1/2 cup water
  • 1 tsp corn starch
  • 1 tbsp granulated sugar
  • 1 tbsp strawberry jam

To assemble:

  • About 1/2 cups sliced strawberries
  • About 1/2 cup blueberries
  • About 1 cup raspberries
  • 1/2 cup chopped chocolate or chocolate chips
  • 1-2 tbsp milk

Instructions

  • For the crust:Preheat oven to 350 degrees F and grease a 14-16” pizza pan or line with parchment paper.
  • In a large mixing bowl, combine butter and sugar with a whisk until smooth, 1-2 minutes. Add vanilla and eggs and whisk until smooth.
  • Add flour, cocoa powder and salt and stir just until smooth. (batter will be somewhat thick)
  • Spread a thin layer of brownie batter on the bottom of the pan (I used a 16” pan and made about a 13” circle – it will expand somewhat). You should have about ½” of brownie batter on the pan. Spread remaining batter into an 8x8” pan and bake alongside.
  • Bake for 15-20 minutes, until set and a toothpick comes out clean or with moist crumbs. Cool completely (can be made ahead and frozen).
  • For the “sauce”:With an electric mixer, beat cream cheese and Nutella until smooth.
  • For the glaze:In a small pot, combine water, corn starch and sugar with a whisk. Heat over medium heat, whisking, until sugar and corn starch are dissolved. Stir in jam, and continue cooking and whisking until thickened. Set aside to cool to room temperature.
  • To assemble:Spread “sauce” over brownie crust. Layer with strawberries, raspberries and blueberries. Brush berries with glaze.
  • Melt together chocolate and milk in a small pot on low heat. Drizzle over finished pizza.
  • Store in the refrigerator, uncovered, up to a few hours. To store longer than that, I recommend freezing the crust (with the sauce on it if you desire), then thawing and topping before serving.


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