Next, I sift in the all-purpose flour, cocoa powder, and salt. As I fold the dry ingredients into the wet, the rich aroma of cocoa fills the air—just heavenly! I pour this thick brownie batter into my greased pizza pan, making sure it spreads evenly for that perfect crust. Once that’s done, I pop it in the oven and let it bake for 25-30 minutes. You’ll know it’s ready when a toothpick comes out clean!
While the brownie pizza is cooling, I whip up my peanut butter topping. In another bowl, I mix the creamy peanut butter with the powdered sugar, adding just a splash of milk to get that perfect, spreadable consistency. It’s so velvety! When the brownie crust has cooled completely, I spread the peanut butter mixture over the top, making sure I have enough for every delicious slice.
For the final touch, I melt the chocolate chips in the microwave and drizzle the warm chocolate over the peanut butter layer. Let me tell you, watching the chocolate flow is almost as rewarding as tasting it! Once everything is set, I slice it up and get ready to enjoy this incredible treat with my family.
Pro Tips for Best Results
I tested this recipe three ways to see what would work best, and let me tell you, the secret is in the baking time! You want the brownie to stay fudgy without being undercooked. Make sure to keep an eye on it towards the end of the baking time. If you’re unsure, a toothpick should come out with a few moist crumbs but not wet batter.
Another tip? Letting the brownie cool completely is essential before spreading the peanut butter frosting. I’ve made the mistake before of getting too excited and spreading it while it was still warm; it just melted into a gooey mess. Patience really is a virtue when it comes to this recipe!
Lastly, if you’re feeling adventurous, I recommend adding some chopped peanuts or even mini chocolate chips to the peanut butter topping for an extra crunch. The textural contrast with the brownie crust is simply delightful!
Common Mistakes to Avoid
One of the biggest mistakes I often see is not greasing the pizza pan properly. Trust me, nothing is more disappointing than your beautiful dessert sticking to the pan! I’ve experienced the heartbreak firsthand, so I always use parchment paper for an easy release.
Another pitfall is not letting the brownie cool enough before adding the peanut butter layer. If the brownie is too warm, the frosting will slide right off rather than hugging the brownie crust perfectly. I learned this the hard way too many times, but now I always err on the side of caution!
Also, be careful with the cocoa powder you use. Not all cocoa powders are created equal. I prefer to use unsweetened Dutch-processed cocoa powder because it gives a smoother flavor and darker color. My first attempt with regular cocoa led to a somewhat bitter taste that wasn’t quite what I had in mind.
Lastly, make sure your chocolate is melted just right. Microwaving it in short bursts and stirring in between ensures it doesn’t scorch. Scorched chocolate can ruin the drizzle and destroy your chocolate dreams!
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