I still remember the first time I pulled this White Chocolate Brownie Pizza out of the oven. My kitchen was transformed by the scent of rich, melting chocolate and sweet, toasted cookie dough, a smell that promised pure, unadulterated joy. I was looking for a show-stopping dessert that was more fun than a standard brownie pan, something I could customize for birthdays or just a “just because” Friday night. What emerged was a giant, gooey, sliceable brownie, topped with creamy white chocolate and a riot of colorful toppings—a dessert pizza that makes everyone’s eyes light up. It’s not just a recipe; it’s an edible party that never fails to make me smile from the first stir to the last sprinkle.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- For the “Sauce” & Toppings:
- 1 (8 oz) package cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1/2 cup white chocolate chips, melted and slightly cooled
- Assorted toppings: M&M’s, sprinkles, chopped nuts, mini marshmallows, crushed pretzels, fresh berries
Let’s talk ingredients, because a few specifics here make all the difference. First, that unsalted butter. I’ve tried salted in a pinch, and trust me, starting with unsalted lets you control the salt level perfectly—it prevents the dessert from tipping into overly salty territory. For the cocoa powder, use a good-quality unsweetened kind; it’s the backbone of your brownie’s chocolate flavor. And about those eggs: take them out of the fridge at least 30 minutes before you start. I’ve made this with cold eggs straight from the fridge, and they can cause the melted butter to seize up a bit, making the batter less smooth. Room-temperature eggs blend in seamlessly.(See the next page below to continue…)