Earlier this year my family and I went to a Memorial Day picnic at our friends home. Looking back on that memory I can recall two things.
First, it was the first gathering post-Covid where things really felt like they used to be. Our daughter, who is four and a half, and our son who is just under two years old were able to play with friends and make some new ones without a second thought.
There were so many new faces and everyone was happily chatting, just enjoying one another’s company. It felt so good to be surrounded by family and friends and able to just rest in the moment.
The second thing I can recall from that gathering, and not nearly as sentimental, was the food. Tables of food! The hosts did not spare a single aspect of the classic backyard barbecue. A buffet of grilled and smoked meats along with all the fixings filled a 10 foot table. Guests brought sides and desserts to share. Everyone could fill a plate, or two regardless of their personal food preferences.
This is the kind of eating I love. Seeing what people bring to a party where the host is going to go all out, where the host and the guests put some pride into what they’ll bring. Having the chance to sample a little of each dish and talk to people about the food memories each dish comes with, why did they pick to make and bring each thing is a great way to learn about someone.
Just when I thought I had tried it all, the star of the night came out, a fruit pizza. Fruit pizza if you’ve never had it is a fun, easy way to showcase seasonal fruits. Typically a fruit pizza is made using a cookie crust or tart, dressed with a cream cheese frosting, and then adorned with fruits. They’re simple but perfect, and I couldn’t tell you the last time I had it. My friend Charis and her kids made it and for them it was a great food memory of putting together something to bring. It was simple, but it was delicious!
For this recipe I thought it would be fun to make a fruit pizza with a brownie crust, a less sweet cream cheese frosting, and plenty of red berries and blueberries just in time for July 4th celebrations. Feel free to make brownies from scratch, or use a box recipe. I personally enjoy a chewy brownie over cake or fudgy styles, and for this dessert a chewy base is best. This recipe will yield two nine inch pies that can be baked in a pie plate. Splitting the batter in two will give you a thinner brownie crust, perfect for this riff on a fruit pizza.
Brownie Fruit Pizza
Ingredients
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- 1 box of brownies. For my crust, I modified the recipe as follows, rather than 2 eggs, I use a full egg and then only the yolk of the second. I also added a 2 tablespoons of brown sugar. Both modifications will increase the chewy texture.
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- 8 oz. pack of cream cheese – room temperature
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- 8 oz. of unsalted butter – room temperature
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- 1 c. powdered sugar – sifted to remove lumps
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- 1 Tbsp. vanilla extract
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- ⅛ tsp. salt
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- 2–3 c. of prepared fruit for topping
Instructions
- Make the brownie batter according to box directions or using your homemade recipe of choice. The modifications listed above are optional regarding eggs and inclusion of brown sugar. Pour equal amounts of batter into greased pie dishes.
- Heat the oven to 350 and bake for 15 minutes. Brownies are ready when the sides are set and firm with a gentle touch. Be careful not to over bake.
- Cool the brownies completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
- Slowly add the sifted powdered sugar into the cream cheese mixture and add the vanilla and salt. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Top each brownie with frosting and prepared fruit. Store in the refrigerator until ready to serve.