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.”
Featured In: 14 Flag-Shaped Recipes
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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katlaydee3 User ID: 3741999 59248
Reviewed Aug. 16, 2013

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

angelic0w User ID: 7083663 142339
Reviewed Jul. 7, 2013

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

swykoff User ID: 5928713 105654
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!"

Mrs_T User ID: 941931 118067
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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