Want to wow all your chocolate-loving friends? Tell them your serving brownie pizza for dessert! With a chewy brownie crust, sweet cream cheese frosting, colorful fruit toppings, and an apricot glaze to finish, it's a gorgeous, delicious, show-stopping masterpiece in and of itself.
Servings 8 servings
For the brownie crust:
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon Salt
- 2 ounces bittersweet chocolate chopped
- 2 tablespoons butter
- 1 cup granulated sugar
- 2 tablespoon lowfat sour cream
- 1 tablespoon chocolate syrup
- 1 large egg
- 1 large egg white
- 2 tablespoons vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit such as berries, bananas, clementines , and kiwi
- Apricot jelly for drizzling, optional
To make the brownie crust:
Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper and coat the paper and sides of pan with nonstick spray.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a small bowl, microwave chocolate and butter for 30 seconds. Stir and microwave in additional 30-second increments until a few pieces of chocolate remain. Stir until completely smooth. Pour into a large bowl.
In a medium bowl, whisk together sugar, sour cream, chocolate syrup, egg, egg white, and vanilla until smooth. Pour into the large bowl with the chocolate and whisk until combined.
Fold in the dry ingredients until incorporated. Pour the batter into the prepared pan.
Bake 20 to 25 minutes or until a toothpick inserted comes out mostly clean with a few crumbs crumbs attached. Cool in the pan at least 1 hour.
To make the cream cheese frosting:
While the cake is cooling, whisk together cream cheese, powdered sugar, and vanilla. Cover and chill until the cake has cooled.
Use a plastic knife to cut around the inside of the pan to loosen the cake. Remove from the pan and peal the parchment paper from the bottom. Arrange on a serving platter.
Top with the cream cheese frosting. Arrange fresh fruit in a rainbow pattern or as desired. Cut and serve. Store any leftovers in the refrigerator.
Calories: 402kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 237mg | Potassium: 181mg | Fiber: 2g | Sugar: 45g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg