Description
This Brownie Lover’s Peanut Butter Pizza is a decadent dessert featuring a fudgy brownie base topped with a creamy peanut butter swirl, rich dark chocolate ganache, crunchy pretzels, and cocoa nibs. Perfectly balancing sweet, salty, and chocolatey flavors, this unique pizza-style treat offers a gooey texture with a delightful crunch 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
- 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 the Brownie Batter: Whisk warm melted butter with granulated and brown sugar until completely smooth to help sugar dissolve and ensure a fudgy crumb in the brownie crust.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract carefully for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Gently fold this into the wet ingredients until just combined, avoiding overmixing to maintain density and gooeyness.
- Bake the Brownie Crust: Evenly spread batter into a 12-inch round pizza pan. Bake in a preheated 350°F (175°C) oven for 18–22 minutes until the top feels set and edges begin to pull away. A toothpick should come out with moist crumbs. Cool on a wire rack for 10 minutes.
- Make Peanut Butter Swirl: Whisk creamy peanut butter, peanut flour, and powdered sugar in a bowl. Gradually add milk, one tablespoon at a time, until spreadable but not runny. Dollop and gently swirl this mixture over the warm brownie crust and allow to set for 5 minutes.
- Prepare Chocolate Ganache: Heat heavy cream in a small saucepan until steaming. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Cool for 3 minutes to slightly thicken for drizzling.
- Assemble the Pizza: Drizzle ganache in a spiral over the peanut butter layer. Immediately sprinkle chopped pretzels and cocoa nibs on top, finishing with flaky sea salt for texture and flavor contrast.
- Serve: Let the pizza rest for 5 minutes to set ganache before slicing into 8–10 wedges. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to maintain a dense, fudgy texture.
- Use an offset spatula for gentle swirling of peanut butter topping.
- Allow ganache to cool slightly before drizzling to achieve proper consistency.
- The pretzels add a salty crunch balancing the sweet ganache and peanut layers.
- Store leftovers covered at room temperature or refrigerated for up to 3 days.
