A fudgy brownie is topped with rich chocolate buttercream, and finished off with fresh berries. It’s the perfect summertime treat for the chocolate lover.
I’ve long been a fan of dessert pizzas. There is just something special about a sweet, round, frosted brownie that is both delicious and aesthetically pleasing. This brownie pizza with chocolate buttercream is an offshoot of my chocolate frosted fudge brownies. You will love the ease with which you can make this pretty dessert centerpiece and the speed at which your guests will devour it’s chocolate-y deliciousness.
What you will need to make this Brownie Pizza with Chocolate Buttercream:
Salted butter
Unsweetened Dutch cocoa powder
Granulated sugar
Large eggs
All purpose flour
Powdered sugar
Heavy cream
Berries of choice (I chose Driscolls organic blackberries and blueberries, but any berries would be wonderful on this dessert)
The Brownie
This brownie base has shown up before, and I’ll bet my love of chocolate that it will appear in future desserts in some form or another (working on a deep dish Brookie Pizza as we speak). It blends Dutch processed cocoa (a deeper, richer option, but regular cocoa will work fine in this recipe too) with granulated sugar, eggs, and the perfect balance of flour to create a fudge-like brownie that is wonderful on it’s own, but can still hold it’s toppings quite nicely.
The Buttercream
This buttercream also boasts the Dutch processed cocoa to bring you the deepest, richest chocolate buttercream. With only five ingredients, it’s pure and delightful with no weird additives, and a truly decadent flavor.
The Berries
Fresh is always best when picking berries for desserts (or for popping directly into your mouth!), but it’s extra important when you aren’t baking the fruit. These berries were bought day of for max freshness, and complimented the deep chocolate in the most delightfully summery way.
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. This will work perfectly as a sub in both the brownie and the buttercream.
Silk Dairy Free Heavy Cream is a great option for the cream in the buttercream to keep it totally dairy free.
I hope you love this amazing dessert pizza! As always, tag me if you make it, and I’d love to have you review it (or any of my recipes that you’ve enjoyed!) as well. That way others can find and make them too. 🙂
XO,
Heather
Brownie Pizza with Chocolate Buttercream
Ingredients
- ¾ cup salted, butter, melted
- ¾ cup unsweetened Dutch processed cocoa
- 1 cup granulated sugar
- 2 large eggs
- 2 tsps pure vanilla extract
- ¾ cup all purpose flour
- ½ cup salted butter, softened
- ½ cup unsweetened Dutch processed cocoa
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup heavy cream
Instructions
- Line a pizza pan with parchment paper and clip the edges with binder clips so the batter doesn’t slip as you mold it to the pan.
- To make the brownies: Combine melted butter and cocoa powder in a medium sized bowl. With a standing mixer or by hand, mix until incorporated. Add sugar and mix well. Add eggs and vanilla, mixing until smooth. Add flour, and mix until fully combined.
- Pour batter onto prepared pan and gently mold into a flat circle, stopping about 2-3 inches from the edge. Remove binder clips and bake at 350° for 20-25 minutes. Remove from oven and allow to cool for ten minutes. You may pop it into the refrigerator to speed cooling time.
- To make the frosting: Combine all ingredients and beat for about 30 seconds, or until smooth and lump free. Spread on to completely cooled brownie pizza.
- Top with fresh fruit, nuts, crushed Oreos, or whipped cream + caramel. Serves 12-16. Store coveted at room temperature for up to three days. Enjoy!
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