Berry Patch Brownie Pizza
TOP THIS BROWNIE CRUST WITH SWEETENED CREAM CHEESE AND A COLORFUL COMBINATION OF JUICY BERRIES. IT'S TRULY A DESSERT-LOVER'S PIZZA.
- 1 pkg (21 ounces) brownie mix
- 1/3 cup whole unblanched almonds, chopped
- 1 pkg (8 oz) cream cheese, softened
- 1 tbsp sugar
- 1/2 tsp vanilla
- 2 cups thawed frozen whipped topping
- 1 pint fresh strawberries, divided
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 tbsp vanilla chips, grated (optional)
Preheat oven to 375°F. Line Large Round Stone with Handles with Parchment Paper. (Do not bake without Parchment or batter will run off Stone during baking.) For crust, prepare brownie mix in Classic Batter Bowl according to package directions. Chop almonds using Food Chopper; stir into batter. Spread batter onto Parchment to within 1 inch of edge. Bake 18-20 minutes or until set. (Do not overbake.) Cool completely.
For topping, combine cream cheese, sugar and vanilla in Small Batter Bowl; mix until well blended. Fold in whipped topping. Using Food Chopper, chop enough strawberries to measure 1/2 cup; stir into cream cheese mixture. Spread cream cheese mixture evenly onto brownie. Slice remaining strawberries with Egg Slicer Plus®; arrange over cream cheese mixture. Top with raspberries and blueberries. Using Rotary Grater, grate vanilla chips over fruit. Cut pizza with Pizza Cutter; serve with Mini-Serving Spatula.
- 16 servings
Nutrients per serving:
Approximately 330 calories and 20 grams of fat per serving
Parchment Paper, which comes in a roll, is very useful for lining any Stoneware piece. It may be used in conventional or microwave ovens without scorching or melting.
When using Parchment Paper, cookies slide off Stones and cakes lift right out of Bakers, making clean-up easy! The Parchment eliminates the need for greasing Stoneware surfaces.
To cut Parchment Paper, place the Stoneware piece on the Parchment and draw around it. Cut out the shape and place it on the surface of the Stoneware.