Description
A decadent Brownie Lover’s Peanut Butter Pizza featuring a fudgy brownie crust topped with a creamy peanut butter swirl, rich dark chocolate ganache, crunchy pretzels, cocoa nibs, and a sprinkle of flaky sea salt. This dessert pizza is perfect for sharing and combines multiple textures and bold flavors in every bite.
Ingredients
Scale
Brownie Crust
- 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
Peanut Butter Swirl
- 1 cup creamy peanut butter
- 2 tbsp peanut flour
- 2 tbsp powdered sugar
- 2–3 tbsp whole milk
Chocolate Ganache and Toppings
- 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
- Prepare Brownie Batter: 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 and Vanilla: Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract carefully to combine.
- Mix Dry Ingredients: 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, avoiding overmixing for a dense, gooey texture.
- Bake Brownie Crust: Spread the brownie batter evenly into a prepared 12-inch 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.
- Make Peanut Butter Swirl: 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 mixture onto the warm brownie crust and use an offset spatula to swirl gently. Allow it to set for 5 minutes.
- Prepare Chocolate Ganache: 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 sit for one minute to soften, then stir until smooth and glossy. Cool for about 3 minutes to thicken slightly for drizzling.
- Assemble and Garnish: 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 an added texture and flavor burst.
- Rest and Serve: 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. Enjoy warm or at room temperature.
Notes
- Be careful not to overmix the brownie batter to maintain a fudgy texture.
- Adjust milk in the peanut butter swirl to achieve a spreadable but not runny consistency.
- Letting the ganache cool slightly before drizzling helps it achieve the perfect thickness.
- This dessert is best served shortly after assembling but can be stored covered at room temperature for a day.
- Use a 12-inch pizza pan for the brownie base to ensure even baking.
