Description
Indulge in this decadent Brownie Lover’s Peanut Butter Pizza, a luscious dessert that combines a fudgy brownie crust baked to perfection with a creamy peanut butter swirl and a rich dark chocolate ganache drizzle. Topped with crunchy mini pretzels, cocoa nibs, and flaky sea salt, this unique pizza-style treat offers a perfect balance of sweet, salty, and chocolatey flavors ideal for sharing or savoring on your own.
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
- 4 oz chopped dark chocolate (60–70% cacao)
- ½ cup heavy cream
Toppings
- ½ cup mini pretzel twists, roughly chopped
- 2 tbsp cocoa nibs
- 1 tsp flaky sea salt
Instructions
- Prepare Brownie Batter: Whisk the warm melted butter together with granulated and brown sugar until completely smooth, ensuring the sugars dissolve fully to create a fudgy texture in the brownie crust.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter and sugar mixture, mixing thoroughly after each addition, then stir in the vanilla extract carefully.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking powder, and fine salt. Gently fold this dry mixture into the wet ingredients until just combined, taking care not to overmix to maintain a dense and gooey brownie texture.
- Bake Brownie Crust: Evenly spread the brownie batter into a prepared 12-inch round pizza pan. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes until the top feels set and the edges slightly pull away from the pan. A toothpick inserted should come out with a few moist crumbs. Remove and cool on a wire rack for 10 minutes.
- Make Peanut Butter Swirl: In a medium bowl, whisk creamy peanut butter, peanut flour, and powdered sugar together. Gradually add whole milk one tablespoon at a time until the mixture is spreadable but not runny. Dollop and gently swirl this peanut butter mixture over the warm brownie crust using an offset spatula. Allow it to set for 5 minutes.
- Prepare Chocolate Ganache: While the brownie crust cools, heat heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over chopped dark chocolate in a heatproof bowl and let it sit for one minute. Stir gently until smooth and glossy, then let 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 chopped mini pretzels, cocoa nibs, and dust with flaky sea salt to add crunch and flavor contrast.
- Serve: Let the pizza rest for 5 minutes to allow the ganache to set, then slice into 8–10 wedges with a pizza cutter. Serve warm or at room temperature and enjoy.
Notes
- Do not overmix the brownie batter to maintain a fudgy, dense texture.
- Adjust milk quantity in the peanut butter swirl to achieve the ideal spreadable consistency.
- Use high-quality dark chocolate (60–70% cacao) for a rich ganache.
- The pretzels add a pleasant salty crunch but can be omitted for a smoother texture.
- Store leftovers in an airtight container at room temperature or refrigerate for up to 3 days.
- For a thicker ganache drizzle, let it cool slightly longer before drizzling.
