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Okay, so this brownie pizza thing? Total game-changer. I stumbled onto this recipe last summer when I needed something quick for a backyard get-together. The fudgy brownie base just works perfectly with that chocolate-peanut butter spread on top. And adding fruit? Honestly, it started as me trying to make it look prettier, but turns out the bananas and strawberries actually cut through all that richness perfectly. Every time I make this, people think I spent way more time on it than I actually did – which is basically the dream, right?
Made this for my sister's birthday last month and caught my brother-in-law sneaking a second piece before we'd even finished the main course. My niece begged to take the leftovers home for breakfast the next day. I mean, there's fruit on it, so technically it's breakfast food, right?
What You Need
- REESE Spreads does double duty in this recipe – it's in the brownie base AND the topping, which means deep peanut butter-chocolate flavor without a million ingredients
- Eggs give the brownie that perfect dense, fudgy texture that holds up under the toppings
- All-purpose flour is just enough to hold things together without making it cakey
- Salt might seem minor but don't skip it – it makes the chocolate taste more chocolate-y
- Banana slices add this creamy thing that happens against the brownie that's just stupid good
- Strawberries bring that tiny bit of tartness that cuts through the sweetness
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Putting It Together
Get your REESE Spread and eggs super well mixed first. You want it glossy and smooth before anything else goes in.
Mix your flour and salt in a separate bowl. Seems fussy but it prevents flour lumps, trust me.
Pour it all into your greased pan. I use a springform because it's easier, but whatever you've got works.
Keep an eye on it while baking! Fifteen minutes is about right, but you want that toothpick to come out with just a few moist crumbs.
Let it cool a bit - not completely, just enough that your topping won't melt into oblivion.
Spread that second layer of REESE all over the top. An offset spatula makes this way easier but the back of a spoon works too.
Arrange your fruit however you want. Sometimes I go for fancy patterns, sometimes I just throw it on there.
Cut with a sharp knife and wipe between slices for those clean edges that make everyone think you're fancy.
The first time I made this, I overcomplicated everything. I tried using separate chocolate and peanut butter, making a ganache layer, all sorts of nonsense. Then I realized the spread already has the perfect balance and I was making my life harder for no reason. My husband was the one who suggested adding banana – he's usually useless in the kitchen but occasionally has these random good ideas. The banana slices against that dense brownie? Game changer.
Serving Ideas
This looks really impressive on a wooden board with some extra strawberries scattered around. If you're trying to impress someone, dust the edges with a tiny bit of powdered sugar. Nothing pairs better with this than cold milk, but coffee is a close second if you're serving it to grown-ups.
Mix It Up
If you've got gluten issues, this works pretty well with those cup-for-cup gluten-free flours. During summer I sometimes swap in raspberries or blackberries when they're in season. My mom adds a drizzle of honey over the top before serving, which looks gorgeous and adds this extra layer of sweetness that's pretty amazing.
Keeping It Fresh
On the off chance you have leftovers, just cover it loosely and keep it on the counter for a day or two. If you're storing it longer than a few hours, I'd take the fruit off because it gets weird. Ten seconds in the microwave brings back that just-baked vibe. But honestly? We rarely have leftovers.
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I've made this brownie pizza so many times now it's become my go-to when I need to bring something somewhere. There's something about the combo that just works – it's like eating a peanut butter cup but somehow better? The pizza thing makes it fun to eat, and people always ask for the recipe, which makes me feel like a kitchen genius even though it's ridiculously simple. Not that I'm complaining!
Frequently Asked Questions
- → Can I use regular peanut butter instead of REESE Spreads?
- Yes, but you'll need to add some chocolate chips or cocoa powder to get the chocolate flavor. Mix 3/4 cup peanut butter with 1/2 cup melted chocolate chips as a substitute.
- → What other fruits work well as toppings?
- Raspberries, blueberries, sliced kiwi, and orange segments all pair nicely with the chocolate and peanut butter flavors.
- → Can I make this gluten-free?
- Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend at a 1:1 ratio.
- → How should I store leftovers?
- Cover and refrigerate for up to 3 days. The fresh fruit is best enjoyed within 24 hours, though the brownie base will stay good longer.
- → Can I freeze this dessert?
- Freeze the brownie base without toppings, wrapped tightly for up to 3 months. Thaw, then add the spread and fresh fruit just before serving.