Pin it
Man, this brownie pizza creation? It's a total crowd-pleaser. I came up with it randomly last summer when I needed something fast for a backyard party. That rich brownie bottom pairs so well with the chocolate-peanut butter layer on top. Adding fruit was mostly to make it look good at first, but turns out the strawberries and bananas break up all that sweetness perfectly. Everyone thinks I put way more effort into this than I actually do – and isn't that what we all want?
Whipped this up for my sister when she turned another year older and caught her husband grabbing seconds before we'd even finished dinner. Their daughter wanted to take what was left home for her morning meal. I mean, it's got fruit topping, so breakfast material, wouldn't you say?
Your Ingredients
- REESE Spreads works twice in this dish – it goes in the brownie mixture AND makes the topping, giving you that deep chocolate-peanut butter taste without needing tons of stuff
- Eggs create that wonderful dense texture in the brownie that can handle all your toppings
- All-purpose flour provides just enough structure without making things too cake-like
- Salt seems small but it's crucial – it brings out more chocolate flavor
- Banana slices offer this smooth texture against the brownie that's absolutely amazing
- Strawberries give that little bit of tang that balances the sweetness
Pin it
Making Your Dessert
Start by mixing your REESE Spread with eggs until completely smooth and shiny.
Combine your flour and salt in another bowl. Seems extra but it stops those annoying flour clumps.
Put everything in your greased pan. I prefer springform because it makes life easier, but anything works fine.
Watch it while it bakes! Around fifteen minutes does the trick, but you want your toothpick showing just a couple moist crumbs.
Let it cool slightly - not all the way, just enough so your topping won't completely melt away.
Spread another layer of REESE across the entire surface. An offset spatula works great but a spoon back does the job too.
Place your fruit however you like. Sometimes I go all artistic, other times I just toss it on randomly.
Slice with a sharp knife and clean between cuts for those nice edges that make everyone think you're super fancy.
When I first tried making this, I made everything too complex. I tried using chocolate and peanut butter separately, added a ganache, all kinds of unnecessary steps. Then I realized the spread already has everything balanced perfectly and I was just creating extra work. My husband actually suggested adding banana – he rarely helps cook but sometimes comes up with great ideas. Those banana slices on that fudgy brownie? Absolutely incredible.
Ways To Serve
This dessert looks fantastic on a wooden platter with extra strawberries scattered nearby. If you want to impress guests, lightly sprinkle powdered sugar around the edges. Nothing goes better with this than a glass of cold milk, though coffee runs a close second if you're serving adults.
Change It Up
For those who can't have gluten, this works really well with measure-for-measure gluten-free flour blends. During warmer months I often use raspberries or blackberries when they're fresh. My mom likes to add a little honey drizzled over everything before serving, which looks beautiful and adds an extra touch of sweetness that's really wonderful.
Storage Tips
If you somehow end up with extras, just lightly cover it and keep at room temperature for a couple days. If you're keeping it longer than a few hours, I'd take off the fruit as it gets strange. Pop it in the microwave for ten seconds to bring back that fresh-baked feeling. But honestly? We hardly ever have any left.
Pin it
I've thrown this brownie pizza together countless times now when I need to bring a treat somewhere. There's just something about this combination that hits right – kind of like eating a better version of a peanut butter cup? The pizza format makes it fun, and I always get asked how I made it, which makes me feel like a cooking superstar even though it's super basic. But hey, I'm not complaining!
Frequently Asked Questions
- → Can I swap REESE Spreads for peanut butter?
- Totally! Mix 3/4 cup of plain peanut butter and 1/2 cup melted chocolate chips to mimic the same flavor combo.
- → What fruits can I try instead?
- Try sliced kiwi, juicy orange bits, blueberries, or raspberries—all taste great with chocolate and peanut butter!
- → Is there a gluten-free option?
- Yes, switch the regular flour for a gluten-free flour mix at the same amount.
- → How do I keep leftovers fresh?
- Wrap and chill in the fridge for up to 3 days. Fresh fruit's best eaten in the first day, but the brownie will keep longer.
- → Can this dessert be frozen?
- You can! Freeze the bare brownie base wrapped tight up to 3 months. Once thawed, just add the spread and fruit.