Brownie Fruit Pizza

This brownie fruit pizza starts with a boxed mix and gets topped with cream cheese frosting and fresh fruit. It’s simple, rich, and perfect for birthdays, holidays, or when you need a fun dessert that still feels special.

Course Dessert

Cuisine American

Keyword brownie dessert pizza, Brownie Fruit Pizza, brownie fruit pizza recipe, brownie pizza recipe, brownie with fruit on top, chocolate fruit pizza, fruit brownies, fruit pizza recipe

Prep Time 20

Cook Time 40

Cooling 1

Total Time 2

Servings slices

Calories 315kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls One for the brownie mix, one for the frosting
9" tart pan (23 cm) Removable bottom to lift brownies out easily.
hand mixer Helps get the frosting smooth.

Ingredients

1 box brownie mix (my preferred brand) + ingredients for that mix (water, oil, egg etc.) (I use butter instead of oil.)
1 package (8 oz 226 g) cream cheese, softened
⅓ cup (40 g) confectioners' sugar
2 tbsps. (30 ml) heavy whipping cream
½ tsp (2.5 ml) vanilla extract
1½ cups (225 g) fresh strawberries, sliced
1 cup (150 g) fresh blueberries
1 cup (125 g) fresh raspberries

Instructions

Preheat the oven according to the brownie mix directions. (I prefer 325°F / 165°C for a more even bake.)
In a medium bowl, combine the water, egg, and oil or softened butter—whatever your mix calls for. Mix until the egg is fully incorporated. (Tip: I like using softened butter instead of oil. It doesn’t fully blend at first, but once combined with the mix, it creates a fluffier, cakier texture.)
1 box brownie mix (my preferred brand) + ingredients for that mix (water, oil, egg etc.)
Add the wet mixture to the brownie mix in a large bowl. Stir with a wooden spoon until fully combined.
Spread the batter evenly into a 9-inch (23 cm) tart pan with a removable bottom.
Bake according to the package directions, usually about 39 to 43 minutes, until the center is set and the edges start to pull away from the pan.
Remove from the oven and let the brownie cool completely before removing it from the pan.
In a medium bowl, beat together the softened cream cheese, confectioners’ sugar, heavy cream, and vanilla extract until smooth and fluffy. (Add an extra tablespoon [15 mL] of cream if you want a softer texture.)
1 package (8 oz 226 g) cream cheese, softened, ⅓ cup (40 g) confectioners' sugar, 2 tbsps. (30 ml) heavy whipping cream, ½ tsp (2.5 ml) vanilla extract
Transfer the cooled brownie base to a serving tray. Spread the cream cheese frosting evenly over the top.
Arrange the sliced strawberries, blueberries, and raspberries over the frosting.
1½ cups (225 g) fresh strawberries, sliced, 1 cup (125 g) fresh raspberries, 1 cup (150 g) fresh blueberries
Chill for at least 1 hour before slicing.
Cut into wedges and serve. Store leftovers in the refrigerator.

Notes

Using a boxed mix gives this brownie fruit pizza a sturdier, more sliceable base—perfect for topping with frosting and fruit.
Most mixes call for oil, but I use softened butter instead. It doesn’t fully blend with the egg and water at first, but once you stir it into the mix, it works in just fine. I like the flavor better, and it gives the brownie a softer, cakier texture that holds up well with the toppings.
Use any fruit you like: kiwi, banana (soak in lemon or pineapple juice), blackberries, or whatever’s in season.
A tart pan with a removable bottom works best, but a well-greased square or round pan will also do.
Chill the assembled dessert for at least an hour before slicing—it helps the frosting set and keeps the fruit in place.

For the best results when making this brownie fruit pizza, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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