Brownie lover’s peanut butter pizza packs a fudgy brownie crust, a creamy peanut butter swirl, and a crunchy chocolate topping on a 12″ pizza pan. It’s warm, smells like cocoa, and brings sweet and salty texture.
This recipe tackles the issues of dryness, crumbly crusts, and unstable toppings that often occur in pizza-style desserts with peanut butter and chocolate.
I swear my peanut butter pizza crust used to go dry and crumble, and the swirl would slide off. One night after kids ran in (again), I tweaked my brownie lover’s recipe and felt pure joy when it held together.
This keeps things simple: the brownie bakes in about 20 minutes for gooey edges and a set center, then I swirl while the base cools (best kitchen shortcut). The ganache may look messy at first, but a 3-minute cool-down lets you slice in under 35 minutes.
If you want another chocolate-peanut snack, try Gluten Free Chocolate Peanut Butter Ice Cream for a cool finish.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe contains eggs, butter and heavy cream, so it is unsuitable for vegan and dairy-free diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe is not keto or low-carb due to sugar and flour content.
- This recipe is not nut-free due to peanut butter and peanut flour.
Why You Will Love This Recipe
- Deep chocolate base In brownie lover’s peanut butter pizza, espresso powder and extra cocoa in the crust bake at 350°F for 18–22 minutes, yielding a tender fudgy bite.
- Nut-packed swirl Whisking creamy peanut butter with peanut flour, powdered sugar, and 2 tablespoons of milk creates a smooth layer that really pops on top.
- Salty-sweet crunch Sprinkling mini pretzels, cocoa nibs, and flaky sea salt over ganache adds a lively bite. I love that salt shimmer on each wedge.
- Prep-ahead ease I bake the crust and swirl a day early, store slices at room temperature up to 2 days, then reheat at 300°F for 5 minutes.
Brownie Lover’s Peanut Butter Pizza
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delicious brownie pizza with a creamy peanut butter swirl and crunchy chocolate topping.
Ingredients
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- ½ tsp baking powder
- ¼ tsp fine salt
- 1 cup creamy peanut butter
- 2 tbsp peanut flour
- 2 tbsp powdered sugar
- 2–3 tbsp whole milk
- 4 oz chopped dark chocolate (60–70% cacao)
- ½ cup heavy cream
- ½ cup mini pretzel twists, roughly chopped
- 2 tbsp cocoa nibs
- 1 tsp flaky sea salt
Instructions
- Whisk warm melted butter with granulated and brown sugar until fully smooth to encourage sugar dissolution and support a fudgy crumb in your brownie crust.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract carefully.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and fine salt. Gently fold this dry mix into the wet ingredients until just combined. Be careful not to overmix, as the goal is to retain that dense, gooey texture.
- Spread the brownie batter evenly into a prepared 12″ round pizza pan. Bake in a preheated oven at 350°F for 18–22 minutes until the top feels set and edges pull away slightly from the pan. A toothpick inserted into the center should come out with a few moist crumbs. Cool for 10 minutes on a wire rack.
- In a medium bowl, whisk together creamy peanut butter, peanut flour, and powdered sugar. Gradually add milk one tablespoon at a time until the mixture becomes spreadable but not runny. Dollop the peanut butter mix onto the warm brownie crust and use an offset spatula to swirl gently. Allow it to set for 5 minutes.
- While the brownie crust is cooling, heat the heavy cream in a small saucepan until steaming. Pour the cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute to soften, then stir until it becomes smooth and glossy. Allow it to cool for about 3 minutes, so it thickens slightly for a nice drizzle consistency.
- Drizzle the ganache in a spiral pattern over the peanut butter layer. Immediately sprinkle the chopped pretzels and cocoa nibs across the top, finishing with a dusting of flaky sea salt for a burst of texture and flavor.
- Let the pizza rest for about 5 minutes to allow the ganache to set before slicing. Use a pizza cutter to cut into 8–10 wedges. This can be enjoyed warm or at room temperature.
Notes
- Granulated Sugar: Opt for fine-grain to ensure even dissolution when mixed with melted butter, preventing grainy crumbs. Store in an airtight container to avoid clumping.
- Light Brown Sugar: Pack tightly for moisture retention; a fresh bag will keep it from drying out. Coconut sugar can be used in a pinch but may alter the color.
- Unsalted Butter: Melt but allow it to cool slightly before using to ensure the batter’s moisture is properly absorbed. You can use salted butter if you skip the additional fine salt.
- Eggs: Use large eggs at room temperature, which helps bind the ingredients and creates structure; letting them rest at room temperature aids in incorporating air without overbeating.
- Vanilla Extract: Use pure extract, preferably in a dark bottle to maintain its aroma. Measure with a spoon and wipe excess for precise flavor.
- All-Purpose Flour: Scoop into your measuring cup then level off for accuracy. For gluten-free needs, you can swap in a gluten-free blend measure-for-measure to accommodate family or friends.
- Unsweetened Cocoa Powder: Choose natural unsweetened variety and sift to eliminate any lumps. Dutch-process can also be considered but might slightly alter rise.
- Instant Espresso Powder: A small jar like Medaglia enhances chocolate depth without imparting a coffee flavor. Seal tightly and store in your pantry and omit if kids will partake in the pizza.
- Baking Powder: Ensure your can is fresh for gentle lift. Omitting it results in a denser crust without the desired fluffy edges.
- Fine Salt: Table salt works best as it dissolves easily; measure precisely. If swapping for kosher salt, use half the amount to avoid oversalting.
- Creamy Peanut Butter: Mix natural peanut butter to reincorporate any separated oils. This smooth texture spreads evenly across the crust. Sunflower seed butter can be used for a nut-free alternative.
- Peanut Flour: Opt for the defatted variety for a significant peanut flavor boost—shake the tub to break up any clumps.
- Powdered Sugar: Sift before mixing to avoid grit and ensure a smooth layer. You can use a sugar-free mix for a swap if preferred.
- Whole Milk: Room-temperature milk integrates well into the swirl; cold milk may clump. Oat milk is a suitable substitute but may thin the swirl consistency.
- Chopped Dark Chocolate: Bars with 60–70% cacao create a stable ganache. Although chocolate chips can work, they may contain stabilizers that might alter texture.
- Heavy Cream: Use cold, high-fat cream for a glossy finish in ganache; warm cream helps speed up the melting process. Avoid half-and-half as it will thin the drizzle.
- Mini Pretzel Twists: These maintain a great crunch; chop them roughly to ensure each bite includes texture. Crushed roasted peanuts can add a nuttier element.
- Cocoa Nibs: Store sealed to retain their crunch. Their bitter taste beautifully balances the sweetness of the dessert. Dark chocolate chips can be used occasionally but won’t provide the same crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Ingredient Notes
- Vanilla extract: pure extract in dark bottle keeps aroma fresh; measure with a spoon then wipe drips for accurate flavor.
- All-purpose flour: spoon into cup then level for accurate measure; gluten-free blend swap works measure-for-measure for mom and siblings.
- Unsweetened cocoa powder: pick natural unsweetened; sift to remove lumps; Dutch-process works but may shift rise slightly.
- Instant espresso powder: small jar like Medaglia adds depth; stash sealed in pantry; omit if kids will eat this pizza.
- Creamy peanut butter: stir natural jar to reincorporate oils; smooth texture spreads evenly; sunflower seed butter swap for nut-free option.
- Peanut flour: pick defatted variety for extra peanut punch; shake tub to break clumps; almond flour changes texture noticeably.
- Chopped dark chocolate: 60–70% cacao bars chop uniformly for stable ganache; chips work but include stabilizers.
- Mini pretzel twists: sturdy twists hold crunch; chop roughly so bites pack texture; crushed peanuts give nuttier pop.
- Cocoa nibs: keep sealed to maintain crunch; their bitter bite cuts sweetness; dark chocolate chips mimic occasionally but less crunch.
Recipe Baking Tips
- If center remains wet 20 minutes into baking, return pizza to oven for 2–3 minutes until toothpick shows moist crumbs.
- When swirl runs off warm crust, chill crust on rack 5 minutes after baking, then spread 1 cup peanut mixture gently.
- For runny ganache, cool mixture 3 minutes off heat, then drizzle 1/3 cup over swirl in spiral.
- If toppings shift during slicing, press 1/2 cup pretzel pieces and nibs into ganache within 1 minute of drizzling.
- When leftover slices feel stale, reheat at 300°F for 5 minutes on rack before serving.
Serving Suggestions
Serve with a scoop of vanilla bean ice cream and a dollop of homemade whipped cream next to a fresh strawberry spinach salad drizzled with balsamic glaze. Offer a cup of cold brew coffee or a chilled iced mocha latte served in tall glasses with cinnamon sticks.
Use slices of brownie lover’s peanut butter pizza in layered parfaits with Greek yogurt and granola in tall parfait glasses. Add torn pieces to vanilla milkshakes blended with chocolate syrup and peanut butter then top with whipped cream and a sprinkle of cocoa nibs.
Top warm brownie lover’s peanut butter pizza slices with salted caramel sauce or dark fudge drizzle before serving each plate to guests. Finish with a dusting of cocoa nibs and flaky sea salt then serve alongside bowls filled with crushed pretzels and cocoa nibs.
Recipe variations
- You can use a 1:1 gluten-free flour blend in place of all-purpose flour for the brownie crust.
- Add 1 tsp instant espresso powder to the dry mix for a stronger cocoa flavor.
- Either mini pretzel twists or crushed roasted peanuts can top the peanut butter layer for extra crunch.
- If using two 12″ pans, double all ingredients and serve alongside Gluten-Free Chocolate Pudding.
Save This Recipe!
How to Store?
To keep your brownie lover’s peanut butter pizza fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct heat.
Refrigeration: Place in an airtight container in the refrigerator at 40°F or below up to 5 days. Let rest 10 minutes at room temperature before serving.
Freezing: Wrap slices in plastic wrap then place in a freezer bag at 0°F or below up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Gluten Free Chocolate Peanut Butter Ice Cream
- Gluten Free Chocolate Chip Cookies
- Gluten Free Snickerdoodle Cookies
- Gluten Free Chocolate Zucchini Cake
If you enjoyed this brownie lover’s peanut butter pizza or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
