Berry-Patch Brownie Pizza
Total TimePrep: 20 min. + chilling Bake: 15 min. + cooling
- 1 package fudge brownie mix (13x9-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 zest
- 2 cups whipped topping
- Assorted fresh berries
- Fresh mint leaves and coarse sugar, optional
- Preheat oven to 375°. Prepare brownie batter according to package directions for fudgelike brownies, adding almonds and almond extract. Spread into a greased 14-in. pizza pan.
- Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely on a wire rack.
- Beat first four topping ingredients until smooth; fold in whipped topping. Spread over crust to within 1/2 in. of edges; refrigerate, loosely covered, 2 hours.
- To serve, cut into slices; top with berries of choice. If desired, top with mint and sprinkle with coarse sugar.
Nutrition Facts1 slice: 404 calories, 26g fat (8g saturated fat), 51mg cholesterol, 240mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 5g protein.
Jul 5, 2018
My neighbor made this recipe for the 4th of July and it was a big hit! The only thing she did different was used toasted sliced almonds instead of the chopped.... everything else was as in the recipe ... served it with blueberries, raspberries, blackberries and sliced strawberries. There were NO LEFTOVERS!! What a great recipe!!
Aug 16, 2013
Very good dessert pizza; I used blueberries, blackberries, raspberries and sliced strawberries.
Jul 7, 2013
This dessert is awesome!!! I will definitely make this recipe again.
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!
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.