Description
A delicious brownie pizza with a creamy peanut butter swirl and crunchy chocolate topping.
Ingredients
Scale
- 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