• Prep Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 14

Nutella Brownie Fruit Pizza Recipe

  • Recipe Submitted by on

 Ingredients List

  • For the brownie crust:
  • 1 cup melted butter
  • 2 1/2 cups granulated sugar
  • 1 tbsp vanilla
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • For the “sauce”:
  • 1 8 oz pkg chocolate cream cheese or sub plain, and just add sugar if needed to sweeten
  • 1 cup Nutella
  • For the glaze:
  • 1/2 cup water
  • 1 tsp corn starch
  • 1 tbsp granulated sugar
  • 1 tbsp strawberry jam
  • To assemble:
  • About 1/2 cups sliced strawberries
  • About 1/2 cup blueberries
  • About 1 cup raspberries
  • 1/2 cup chopped chocolate or chocolate chips
  • 1-2 tbsp milk


For the crust:Preheat oven to 350 degrees F and grease a 14-16” pizza pan or line with parchment paper.
In a large mixing bowl, combine butter and sugar with a whisk until smooth, 1-2 minutes. Add vanilla and eggs and whisk until smooth.
Add flour, cocoa powder and salt and stir just until smooth. (batter will be somewhat thick)
Spread a thin layer of brownie batter on the bottom of the pan (I used a 16” pan and made about a 13” circle – it will expand somewhat). You should have about ½” of brownie batter on the pan. Spread remaining batter into an 8x8” pan and bake alongside.
Bake for 15-20 minutes, until set and a toothpick comes out clean or with moist crumbs. Cool completely (can be made ahead and frozen).
For the “sauce”:With an electric mixer, beat cream cheese and Nutella until smooth.
For the glaze:In a small pot, combine water, corn starch and sugar with a whisk. Heat over medium heat, whisking, until sugar and corn starch are dissolved. Stir in jam, and continue cooking and whisking until thickened. Set aside to cool to room temperature.
To assemble:Spread “sauce” over brownie crust. Layer with strawberries, raspberries and blueberries. Brush berries with glaze.
Melt together chocolate and milk in a small pot on low heat. Drizzle over finished pizza.
Store in the refrigerator, uncovered, up to a few hours. To store longer than that, I recommend freezing the crust (with the sauce on it if you desire), then thawing and topping before serving.

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