Berry-Patch Brownie Pizza Recipe
Berry-Patch Brownie Pizza Recipe photo by Taste of Home
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Berry-Patch Brownie Pizza Recipe

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“I just love the combination of fruit, almonds and chocolate that makes this brownie so unique,” relates Sue Kauffman of Columbia City, Indiana. “The fruit lightens the chocolate a bit and makes it feel like you are eating something sinfully healthy.”
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 12-14 servings


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/3 cup chopped unblanched almonds
  • 1 teaspoon almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 2 cups whipped topping
  • Mixed fresh berries


  1. Prepare brownie batter according to package directions for fudge-like brownies, adding almonds and extract. Spread into a greased 14-in. pizza pan.
  2. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a large bowl, beat the cream cheese, sugar, vanilla and lemon peel until smooth. Fold in whipped topping. Spread over crust to within 1/2 in. of edges. Top with berries. Refrigerate for 2-3 hours before serving. Yield: 12-14 servings.
Originally published as Berry-Patch Brownie Pizza in Taste of Home June/July 2006, p7

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Reviewed Aug. 16, 2013

"Very good dessert pizza; I used blueberries, blackberries, raspberries and sliced strawberries."

Reviewed Jul. 7, 2013

"This dessert is awesome!!! I will definitely make this recipe again."

Reviewed Oct. 11, 2011

"I've made the typical fruit pizza numerous times but this was a nice change of pace. You can use any fruit you like and arrange in different designs to fit your occasion too. Delicious!"

Reviewed Sep. 5, 2011

"My first problem with this recipe was that I didn't have the right size pizza pan. 14" is sort of an odd size, it seems to me; mine was more like 12-13". I used it anyway, lined the oven with foil and held my breath as I watched to see if it would overflow. It was full to the brim but never did overflow onto the oven. All went well with the topping, but I made a mistake with the fruit. I used only strawberries because that's what I had. It seemed to me that it needed a glaze of some sort to hold the fruit in place. So I melted strawberry jelly and drizzled it over the berries, being careful not to get it close to the edges of the pizza. In retrospect this was not a good idea. When I went to serve the pizza at the potluck I took it to, I found that the glaze had somehow seeped under the crust and made it very soft and mushy.

The taste was awesome and people raved about this dessert, but next time I will not try and add a glaze. I will also look around for a 14" pizza pan. All in all, though, I'm glad I tried this and will definitely make the recipe again."

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