Simple Chocolate Fruit Pizza
Recipe type: Dessert
Serves: 6-10
For the brownies:
  • ¼ cup unsalted butter
  • ¼ cup grapeseed oil
  • 3 ounces unsweetened baking chocolate, chopped
  • ¾ cup coconut palm sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant decaf coffee
  • ⅔ cup Pamela’s Baking and Pancake Mix
For the topping and fruit layer:
  • 8 ounces low-fat (neufchatel) cream cheese
  • 1 - 2 tablespoons honey or to taste
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • fruit of choice – I used bananas, cherries, blueberries, raspberries, and strawberries.
Make the brownies:
  1. Preheat oven to 325 degrees F. Prepare a 9-inch tart pan with oil.
  2. Put the butter, oil, and chopped chocolate in a microwave safe bowl. Heat for 30 seconds and stir. Heat for another 30 seconds and stir until chocolate is melted.
  3. Mix together coconut palm sugar, eggs, vanilla, and instant decaf. Once chocolate has cooled slightly, stir egg mix into chocolate. Sift Pamela’s Baking & Pancake Mix on top of chocolate mix. Dump any of the flour mix left in the sifter into the bowl. Fold into chocolate mix. Turn into the prepared pan, spread evenly, and tap a few times on the counter.
  4. Bake for 20 - 23 minutes or until brownies are set in the middle. Brownies are fudgier when slightly underbaked. Let cool completely before proceeding.
Make the topping and assemble the dessert:
  1. Beat the cream cheese until light. Add the honey to taste, vanilla extract, and salt and beat until combined. Spread on top of the brownies.
  2. Cover the cream cheese completely with your fruit of choice. If you use bananas, dip them in fresh-squeezed lemon juice to keep them from turning brown. Lay any juicy, cut fruit such as pitted cherry halves on paper towels to drain. This keeps the juice from running all over your cream cheese.
  3. Cover and chill until ready to serve.
Recipe by Life Your Way at