Peanut Butter Brownie Pizza

The baked and frosted brownie pizza inside the pizza pan.

Peanut Butter Brownie Pizza is a peanut butter and chocolate lovers dream dessert pizza. A brownie crust, whipped peanut butter frosting as the pizza sauce, and the best pizza toppings ever - miniature Reese's peanut butter cups and Reese's Pieces.

Course Dessert

Cuisine American

Keyword dessert pizza, peanut butter brownie pizza

Prep Time 20

Cook Time 25

Cooling Time 1

Total Time 1 45

Servings

Calories 729kcal

Author Jessica - Together as Family

Equipment

Ingredients

Brownie Crust

1 box (18.3 oz) fudge brownie mix
2 large eggs
1/2 cup vegetable oil
3 tablespoons whole milk
2 teaspoons vanilla extract

Peanut Butter Frosting

1/2 cup (1 stick) butter softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2-3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Toppings

1 cup halved miniature Reese's peanut butter cups (the unwrapped minis)
1/2 cup Reese's Pieces
2 ounces chocolate almond bark (2 squares or 1/4 cup)

Instructions

Preheat the oven to 350°F. Lightly spray a 12-inch or 14-inch round pizza pan with nonstick spray, or line with parchment paper.

Brownie Crust

In a large mixing bowl, using an electric hand mixer, beat the fudge brownie mix, large eggs, vegetable oil, milk, and vanilla extract until the batter is smooth and thoroughly combined.
1 box (18.3 oz) fudge brownie mix, 2 large eggs, 1/2 cup vegetable oil, 3 tablespoons whole milk, 2 teaspoons vanilla extract
Spread the brownie batter evenly into the pizza pan, making sure it reaches the edges of the pan.
Bake for 22-25 minutes. When done, remove the brownie pizza from the oven and allow it cool completely, on a wire cooling rack, before continuing.
^{* A toothpick inserted in the center should out clean with crumbs and no wet batter, and the tops and sides of the brownie crust should look done and slightly wrinkly.}

Peanut Butter Frosting

In a mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter and peanut butter until creamy, whipped, and lighter in color. About 1-2 minutes.
1/2 cup (1 stick) butter, 3/4 cup creamy peanut butter
Add in the powdered sugar, heavy whipping cream, vanilla extract and continue beating until the frosting is thick, fluffy, and thoroughly combined. If needed, add an extra 1 tablespoon heavy whipping cream to get a smooth, spreadable frosting.
2 cups powdered sugar, 2-3 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
Once the brownie base is completely cooled, spread the peanut butter frosting in an even layer over top.

Toppings & Serve

Sprinkle the halved Reeses peanut butter cups and Reese's Pieces on top of the frosting.
1 cup halved miniature Reese's peanut butter cups, 1/2 cup Reese's Pieces
Melt the chocolate almond bark in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the brownie pizza using a spoon or a Ziplock bag with the bottom corner cut.
2 ounces chocolate almond bark
Allow the chocolate drizzle to harden and set for about 10 minutes before serving. Enjoy!

Notes

Make sure you are using a 12-inch or 14-inch round pizza pan with a rimmed edge. Don't use a flat pizza pan as obviously, the brownie crust will run right off when baking.
This is great to make ahead! Prepare and bake the brownie pizza crust, let it cool, and then cover it tightly, and store at room temperature for up to 24 hours. When ready to serve, frost the pizza and add the toppings.
Get creative with the pizza toppings. Anything chocolate + peanut butter would work well as toppings. Try a variety of Reese's peanut butter cups, or you could use chopped peanut butter Oreo cookies, or NutterButters, etc.

Ingredient Notes

Brownie Mix : Stick with a classic chocolate brownie mix; dark chocolate, milk chocolate, or chocolate fudge. Avoid the brownie mixes that have any add-ins, chocolate chips, or sauce.
Milk : I recommend using whole milk as the extra fat in whole milk gives the brownie crust a more rich, bakery-style texture compared to water or a lower-fat milk.
Butter : I prefer using salted butter when baking because it offers a better balance to all the sweetness. However, unsalted butter works just as well, either just use unsalted butter or you can add a pinch of salt along with it to make up for the lack of salt in the butter. About 1/8 or 1/4 sea salt, so just a pinch.
Heavy Whipping Cream : No substitutes! This is the only thing that will help the frosting be fluffy whipped, with a airy and light texture.
Chocolate Almond Bark : Other great substitutes are chocolate melting wafers, chocolate baking bar, chocolate candy melts, or the almond bark. All of these options melt beautifully in the microwave so I suggest using one of them listed. I like using the Ghirardelli brand of chocolate melting wafers. Two ounces is about 1/4 cup, so using a similar amount if using something besides almond bark.

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