Want to wow a chocolate-craving crowd? Make a sweet dessert pizza topped with a creamy layer and tart berries. Click here to get the full recipe!
1 box Betty Crocker gluten free brownie mix
butter and eggs called for on brownie mix box
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
3. Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
Prep time, 20 min; total time, 2h 40min; servings 12
Protein 3g; Carbs 44g; Fat 13g; Fiber 2g
NOTE: If you are unable to get gluten free brownie mix in rural area this reader used chocolate chunk, which added extra choc and went well with fruit. She increased cream cheese mixture by half. She also read other reviews about adding apple jelly to cream cheese but wanted the glaze which jelly would give fruit. So heated jelly in microwave (watch temp too hot will damage fruit) to thin it out then brushed easily on fruit. Gave a nice sheen to fruit and helped keep fruit from being to tart. Fun change from sugar cookie base.