How to Make Brownie Pizza: Chocolate Dessert Pizza Recipe

What Is Brownie Pizza

Brownie Pizza is essentially a dessert pizza: a thin brownie crust finished with a thick spread—commonly chocolate ganache, cream cheese frosting, marshmallow fluff, or even softened ice cream—and topped with fruit, chocolate pieces, nuts, or candy. It looks like a pizza but tastes like a decadent brownie bar.

Why This Dessert?

It may sound like overkill to put more on top of an already rich brownie, but the combination is joyful and crowd-pleasing. Here are a few reasons to try it:

• It’s fun. Brownie Pizza makes a memorable presentation and brings smiles when you serve it.
• It’s easy. The technique is straightforward and requires only a few bowls and simple steps.
• It’s versatile. Change the toppings to suit holidays, parties, or special occasions—Valentine’s, birthdays, or backyard barbecues.
• It’s lighter than it looks. The brownie crust here is thinner than typical brownies. Whipping the eggs adds air, producing a tender, melt-in-the-mouth texture that keeps the dessert from feeling overwhelmingly dense.

Ingredients You’ll Need

A concise ingredient list for the brownie crust and the ganache appears in the recipe card below. Key items include unsweetened chocolate, butter, room-temperature eggs, sugar, flour, cocoa powder, chopped chocolate for the ganache, heavy cream, and fresh strawberries for topping.

For The Brownie Crust

• Unsalted butter
• Unsweetened chopped chocolate — provides deep chocolate flavor and balances sweetness
• Eggs at room temperature
• Granulated sugar
• Vanilla extract
• All-purpose flour (bleached or unbleached)
• Cocoa powder (Dutch-processed or natural)
• Salt
• Chopped toasted pecans (optional)

For the Ganache

• Chopped semi-sweet chocolate (56–65%) — use a quality bar, not chocolate chips
• Light or dark brown sugar for a richer flavor in the ganache
• Heavy cream
• Fresh strawberries for topping

Substitutions

• Salted butter can replace unsalted butter—simply omit the added salt.
• Light brown sugar can be used in the crust for a softer, more caramel-like flavor.

How To Make This Recipe

Making The Brownie

This recipe yields one 9-inch brownie crust, enough for about 10–12 pizza-style slices. To bake in a 12-inch pan, increase the recipe by about 50%.

1. Sift the flour, cocoa powder, and salt into a small bowl and set aside. Melt the butter and unsweetened chocolate together until smooth and let cool slightly.
2. In a large bowl or stand mixer, beat the room-temperature eggs on high until frothy. Gradually add the sugar, one tablespoon at a time, and continue beating until the mixture is pale yellow and thick.
3. Fold in the melted chocolate, then gently fold in the flour mixture with a rubber spatula. Pour the batter into a prepared 9-inch round pan and sprinkle with chopped pecans if using. Bake until a toothpick comes out with a few moist crumbs.

Making The Ganache

Prepare the ganache while the brownie cools so it has time to thicken to a spreadable consistency.

1. Place the chopped semi-sweet chocolate in a heatproof bowl.
2. Warm the heavy cream with the brown sugar until it begins to simmer—do not boil. Pour the hot cream over the chocolate and let it sit for a few minutes.
3. Stir gently until smooth and glossy. Allow the ganache to cool to room temperature and thicken before spreading on the brownie crust.

Assembling

Spread the ganache over the cooled brownie crust and add fresh fruit just before serving to keep it vibrant.

1. Transfer the cooled brownie crust to a serving plate.
2. Spread the ganache evenly over the top and arrange sliced strawberries or your chosen toppings.

More Topping Ideas

Brownie Pizza makes a great base for many flavor combinations. Try one of these variations:

• Cream cheese frosting topped with fresh berries for a tangy contrast.
• S’mores style: spread marshmallow fluff or mini marshmallows, torch lightly, then sprinkle with shredded chocolate and crushed graham crackers.
• Peanut butter pizza: spread peanut butter or a peanut butter buttercream and top with chopped peanut butter cups and chocolate chips.
• Peanut butter and jelly: layer peanut butter and a thin spread of your favorite jam.
• Ice cream pizza: top with slightly softened ice cream and use an offset spatula to smooth; add sprinkles or chopped candy.

Expert Tips

• Always use room-temperature eggs so they whip properly.
• If the ganache is too thin, stir in a little more melted chocolate; if it’s too thick, add a splash of warm cream.
• Do not let the cream come to a full boil; overheating can separate the fat from the chocolate and ruin the texture.
• Less is more—avoid piling on too many toppings to keep the balance of flavors and textures.
• For easy transport, assemble the dessert in a pizza box from a local pizzeria.

Yield: This recipe makes one 9-inch brownie pizza, serving 12–15 slices depending on slice size. To use a 9×13-inch pan, increase the recipe by 50%.

Storing

Store the cooled brownie crust at room temperature, covered, for up to 2 days. Ganache left at room temperature is fine for up to 2 days as well. If you use perishable toppings like cream cheese or whipped cream, refrigerate within three hours.

To freeze: wrap the brownie tightly in plastic wrap, place in an airtight container, and freeze for up to 6 weeks. Thaw in the refrigerator or at room temperature before decorating.

Hungry For More Recipes?

If you enjoyed this Brownie Pizza, here are other bar and chocolate recipes you might like:

• Triple Chocolate Cookies
• Orange Chocolate Cake
• Butterscotch Blondies
• White Chocolate Pecan Blondies
• Apple Bars

Did You Try This Recipe?

If you make this recipe, please leave a rating and comment on the original post. Questions, suggestions, and feedback are always appreciated.

Brownie Pizza

Brownie crust topped with chocolate ganache and fresh strawberries

Prep Time
20 mins

Cook Time
21 mins

Servings
12 slices

Author
Dikla Levy Frances

Ingredients

• 1/2 Cup Butter (113 g / 4 oz)
• 1/2 Cup Unsweetened Chocolate (90 g / 3 oz)
• 2 Large Eggs
• 3/4 Cup Sugar (150 g / 5 oz)
• 1 tsp Vanilla extract
• 1/2 Cup AP flour (60 g / 2 oz)
• 2 Tablespoons Cocoa powder (12 g / 0.5 oz)

Dipping Chocolate

• 1 Cup Semi-sweet chopped chocolate (150 g / 5 oz)
• 3 Tablespoons Dark brown sugar (35 g / 1 oz)
• 2/3 Cup Heavy cream (160 ml / 6 fl oz)

Instructions

• Preheat the oven to 325°F. Grease a 9″ round pan and line the bottom with parchment paper.
• Whisk the flour, salt, and cocoa powder together and set aside.
• Melt the butter and unsweetened chocolate together, either in short microwave bursts or over a double boiler. Cool slightly.
• Beat the eggs on high for about 1 minute. Gradually add the sugar and vanilla and continue beating until pale and thick, about 2 minutes.
• Reduce mixer speed and add the melted chocolate. Fold in the flour mixture with a rubber spatula.
• Pour the batter into the prepared pan and sprinkle toasted pecans on top if desired.
• Bake 20–25 minutes, until a toothpick from the center comes out with a few moist crumbs.
• Let the brownie cool completely in the pan.
• When ready to serve, transfer the crust to a serving plate, spread with ganache, and top with fresh strawberries.

Chocolate Ganache

• In a small saucepan, warm the heavy cream and brown sugar until it gently simmers—do not boil.
• Pour the hot cream over the chopped chocolate and let sit for a few minutes.
• Stir gently until smooth and glossy. Allow to set for 30–60 minutes until spreadable.

Notes

• Use room-temperature eggs so they will whip properly.
• If the ganache is too thick, stir in a little warm cream. If too thin, add melted chocolate.
• Avoid boiling the cream; overheating can separate the chocolate’s fat and ruin the texture.
• Resist the urge to overload the pizza with toppings—keep a balance of flavors and textures.
• For transport, assemble the Brownie Pizza inside a pizza box for easy carrying.
• Chocolate chips can be used if chopped chocolate isn’t available, though chopped chocolate melts more smoothly.