Go Back

brownie fruit pizza

With 5 ingredients and minimal effort, you'll get the best fruit pizza! Not too sweet and perfectly rich--the best way to showcase that summer produce.
Print Recipe Pin Recipe
Servings 10

Ingredients
  

  • 1 box brownie mix*, see notes!
  • 1 large egg
  • ⅓ cup neutral oil, like canola or vegetable
  • 8 oz cream cheese, room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • fresh fruit for topping

Instructions
 

for the crust

  • Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper.
  • Add your brownie mix to a medium bowl and break up the large clumps with a fork.
  • Whisk together egg and oil. Add to your brownie mix and stir to combine. Mix until no dry streaks remain. It might get hard to stir towards the end but I BeLiEvE iN yOu.
  • Put your dough onto your lined baking sheet and pat it into an even disc. Roll the dough (or press with your hands, if you'd like!) until the dough circle is 10 inches in diameter.
  • Some of the edges might look cracked, so soften them up a bit by gently pressing/patting. I do not know how else to describe this but I trust you understand.
  • Bake for *exactly* 12 minutes. Normally I want brownies suuuuper underbaked, but not here! We want it sturdy enough to hold up to the toppings but stay fudgy. In my oven 12 is perfect! The top will look crisp but not dried out. Remove and let cool completely.

for the topping

  • When you put your crust in to bake, go ahead and pull out your cream cheese! This gives it time to soften.
  • Using a handheld mixer, cream together your cream cheese and powdered sugar. Taste and see what you think here! I always add a pinch of salt. If it's too tart for your liking, add more powdered sugar 2 tablespoons at a time.
  • Evenly spread the cream cheese topping onto the crust.
  • Top with any and all sliced fruit your heart desires! Except for apples, don't be a weirdie.
  • Slice and serve!

Notes

  • I ride HARD for Ghiradelli brownie mix, especially the dark chocolate. I have yet to find a homemade recipe that comes close. I think it's the perfect fit here!
  • I've made this a couple different times with different brands and the recipe has worked, but if you feel the crust is too dry feel free to add one teaspoon of oil at a time and work the dough together. 
  • This recipe is best the day it's made. If you've got some leftovers, store in an airtight container in the fridge. The texture will change a bit but, come on, it's still brownies and cream cheese!