Brownie Fruit Pizza

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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.

    • 8 oz. pack of cream cheese – room temperature

    • 8 oz. of unsalted butter – room temperature

    • 1 c. powdered sugar – sifted to remove lumps

    • 1 Tbsp. vanilla extract

    • ⅛ tsp. salt

    • 23 c. of prepared fruit for topping


  • 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.