Berry Patch Brownie Pizza

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Title: Berry Patch Brownie Pizza
Yield: 16 Servings
Categories: Pizza, Chocolate, Desserts


1 pk Brownie mix; 21 ounces
1/3 c Whole unblanched almonds;

1 pk Cream cheese; softened, 8
1 tb Sugar
1/2 ts Vanilla
2 c Thawed frozen whipped
1 pt Fresh strawberries; divided
1/2 c Fresh raspberries
1/2 c Fresh blueberries
1 tb Vanilla chips; grated,

Preheat oven to 375?F. Line 15" Round Baking Stone with Parchment Paper.
(Do not bake without Parchment or batter will run off Stone during baking.)
For crust, prepare brownie mix in Classic 2-Qt Batter Bowl according to
package directions. Chop almonds using Food Chopper; stir into batter.
Spread batter onto Parchment to within 1 inch of edge. Bake 18-20 minutes
or until set. (Do not overbake.) Cool completely.

For topping, combine cream cheese, sugar and vanilla in 1-Qt. Batter Bowl;
mix until well blended. Fold in whipped topping. Using Food Chopper, chop
enough strawberries to measure 1/2 cup; stir into cream cheese mixture.
Spread cream cheese mixture evenly onto brownie. Slice remaining
strawberries with Egg Slicer Plus; arrange over cream cheese mixture. Top
with raspberries and blueberries. Using Deluxe Cheese Grater, grate vanilla
chips over fruit. Cut pizza with Pizza Cutter; serve with Mini-Serving

Yield: 16 servings.

Approximately 330 calories and 20 grams of fat per serving.


1. Parchment Paper, which comes in a roll, is very useful for lining any
Stoneware piece. It may be used in conventional or microwave ovens without
scorching or melting.

2. When using Parchment Paper, cookies slide off Stones and cakes lift
right out of Bakers, making clean-up easy! The Parchment eliminates the
need for greasing Stoneware surfaces.

3. To cut Parchment Paper, place the Stoneware piece on the Parchment and
draw around it Cut out the shape and place it on the surface of the

Busted by Gail Shermeyer

NOTES : Top this brownie crust with sweetened cream cheese and a colorful
combination of juicy berries. It's truly a dessert-lover's pizza.
Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef)

Posted to Bakery-Shoppe Digest by Gail Shermeyer on Apr
15, 1998