Summer Brownie Pizza
Cuisine: Dessert, Snack
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
  • 4 ounces (114 grams) unsweetened chocolate
  • 12 tablespoons (170 grams) unsalted butter
  • 4 eggs (201 grams)
  • pinch of salt
  • 2 cups (422 grams) sugar
  • 1 cup (138 grams) all purpose flour
  • 1 teaspoon (4 grams) baking powder
  • 1½ teaspoons (6 grams) vanilla extract, divided
  • 12 ounces (342 grams) cream cheese, softened
  • ¼ cup (33 grams) confectioners sugar
  • 1 pint raspberries
  • 1 pint blackberries
  1. Preheat oven to 350º. Line a 15" pizza stone with parchment paper and set aside.
  2. Microwave the chocolate and butter together until melted. Set aside.
  3. Whisk together the flour and baking powder. Set aside.
  4. Place the eggs and pinch of salt in a mixing bowl. Mix on low speed for 20 seconds. Add the sugar. Mix on low until combined. While the mixer is on, add ½ of the chocolate mixture. Combine. Add ½ of the flour mixture. Add 1 teaspoon (4 grams) vanilla. Alternate again until the remaining chocolate and flour mixture have been thoroughly incorporated.
  5. Pour the batter into the center of the parchment paper. Spread evenly into a circle.
  6. Bake at 350º for 25 minutes. Set aside to cool completely.
  7. Press a 10" baking pan onto the middle of the brownie. Cut the scraps away from the edge. Break the scraps into pieces and set aside.
  8. Slide the parchment paper off of the pizza stone and onto a baking sheet. Place in the freezer until firm. Once the brownie is firm, peel back the parchment paper and place the brownie on the pizza stone.
  9. Beat the cream cheese, confectioners sugar and ½ teaspoon (2 grams) vanilla together in a bowl until smooth and creamy.
  10. Spread the cream cheese layer over the brownie.
  11. Top with the brownie scraps, raspberries and blackberries and serve.
Recipe by Desserts Required at