Equipment Needed
- A 12-inch round pizza pan
- Parchment paper
- Large mixing bowl
- Whisk and rubber spatula
- Medium mixing bowl (for the “sauce”)
- Hand mixer or stand mixer
- Small microwave-safe bowl
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my pizza pan with a large circle of parchment paper. This is non-negotiable for me—it guarantees your beautiful brownie pizza will release in one perfect piece. No one wants a broken pizza! In my large bowl, I whisk together the melted butter and granulated sugar until it looks like glossy, wet sand. Then, I add the eggs one at a time, whisking vigorously after each until the mixture is smooth and slightly thickened. This is where I stir in the vanilla, that fragrant little kick that makes the chocolate sing.
Now, for the dry ingredients. I sift the flour, cocoa powder, and salt right over the wet mixture. I learned the hard way that just dumping the cocoa leads to stubborn little lumps that no amount of whisking can fully defeat. Using a rubber spatula, I fold everything together gently until just combined. The batter will be thick and luxurious. I then fold in the full cup of white chocolate chips, which will create delicious pockets of melted sweetness throughout the brownie base. I spread this batter onto the prepared pan, pushing it out to the edges into a nice, even circle.
Here’s a timing tip I picked up from slightly over-baking my first attempt: bake for 22-25 minutes only. You want the edges to be set and the center to still look just slightly soft, not wet. A toothpick inserted near the edge should come out with moist crumbs, not liquid batter. The center will firm up as it cools. Overbaking leads to a cakey, dry pizza crust, and we are firmly in fudgy territory. I set the entire pan on a cooling rack and let it cool completely—this patience is crucial before adding the toppings.
While it cools, I make the magical “sauce.” In my medium bowl, I beat the softened cream cheese and powdered sugar until smooth and fluffy. In a separate small bowl, I melt the 1/2 cup of white chocolate chips in 15-second bursts in the microwave, stirring between each. Once it’s smooth and just slightly warm (not hot), I beat it into the cream cheese mixture. This creates a luscious, spreadable frosting that holds its shape. Once the brownie base is cool, I spread this white chocolate cream cheese layer over it like pizza sauce, leaving a small border for the “crust.”(See the next page below to continue…)