Best Nutella Brownie Fruit Pizza

If you ask me, brownies and fruit pizza are two of the best desserts out there, so why not combine them?

This fun twist on a classic dessert starts with a rich, fudgy brownie base that gets topped with creamy Nutella-spiked cream cheese. Fresh berries bring a pop of color and a touch of sweetness that cuts through all that chocolate.

The brownie layer is deep and chocolatey, boosted with a hint of espresso powder. A simple strawberry glaze and a drizzle of melted chocolate finish it off.

It’s a party-ready treat that looks impressive but comes together easier than you’d think.

What Kind of Berries Should I Use?

Fresh berries are definitely the way to go for this fruit pizza, but don’t stress if they’re not in season – frozen berries that have been thawed and patted dry can work in a pinch. When picking out your strawberries, blueberries, and raspberries at the store, look for ones that are firm and brightly colored without any mushy spots or mold. You can absolutely mix up the berry combination based on what looks good or what’s on sale – blackberries would be a great addition, and you could even skip one type if you’re not a fan. Just make sure to wash and dry your berries really well before topping your brownie pizza, since any excess moisture can make your crust a bit soggy.

Options for Substitutions

This dessert pizza is pretty forgiving when it comes to swaps:

• Nutella: If you’re out of Nutella, try any chocolate hazelnut spread, or make your own by mixing 1 cup of chocolate chips with 1/2 cup of hazelnut butter. Cookie butter or peanut butter work too for a different flavor profile.
• Chocolate cream cheese: Can’t find chocolate cream cheese? Just use regular cream cheese and mix in 2-3 tablespoons of cocoa powder and 2-3 tablespoons of sugar to taste.
• Fresh berries: Use whatever berries you have on hand or are in season. Blackberries, sliced kiwi, mandarin oranges, or even sliced bananas all work great. Just stick with about 2-3 cups of fruit total.
• Strawberry jam: Any fruit jam or jelly works here – raspberry, apricot, or even apple jelly will give you that nice glaze. You could also use seedless preserves if that’s what you have.
• Butter: You can swap butter with coconut oil or vegetable oil in equal amounts, though the brownie base will have a slightly different texture.
• Unsweetened cocoa powder: Make sure to stick with unsweetened cocoa powder for the brownie base – sweetened cocoa mix won’t give you the right texture or chocolate intensity.

Watch Out for These Mistakes While Baking

The biggest mistake with brownie pizza is overbaking the crust, which turns it hard and cake-like instead of fudgy – pull it from the oven when the edges are set but the center still looks slightly underdone, as it will continue to firm up while cooling.

Make sure your brownie base is completely cool before adding the Nutella cream cheese layer, or the heat will cause it to melt and slide right off when you try to slice it.

When making the fruit glaze, keep stirring constantly once you add the cornstarch to prevent lumps from forming, and if it gets too thick, just whisk in a teaspoon of water at a time until it’s brushable.

For clean slices that show off all the layers, use a sharp knife wiped clean between each cut, and don’t skip the chocolate drizzle step – it not only looks nice but helps hold everything together.

What to Serve With Nutella Brownie Fruit Pizza?

This dessert is pretty rich and filling on its own, so I like to keep things simple and serve it with a big scoop of vanilla ice cream or some fresh whipped cream on the side. A hot cup of coffee or a cold glass of milk is perfect for balancing out all that chocolate and sweetness. If you’re serving this at a party or gathering, it’s fun to set out extra fresh berries and let people add more toppings to their slices. You could also drizzle a little extra Nutella or chocolate sauce over each piece right before serving for anyone who really wants to go all out.

Storage Instructions

Store: Keep your brownie fruit pizza covered loosely with plastic wrap or in an airtight container in the fridge for up to 3 days. The fresh fruit tastes best within the first day or two, so try to enjoy it sooner rather than later. The brownie base might soften a bit from the fruit juices, but it’s still delicious!

Make Ahead: You can definitely prep this in stages to save time. Bake the brownie base up to 2 days ahead and keep it wrapped at room temperature. The cream cheese Nutella layer can be made a day in advance and stored in the fridge. Just add the fresh fruit and chocolate drizzle right before serving so everything looks and tastes its best.

Serve: This dessert pizza is best served chilled, straight from the fridge. If you’ve stored it for a day or two, the fruit might release some juice, but that’s totally normal. Just slice it up and enjoy it cold for the perfect sweet treat!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 45-55 g
• Fat: 250-280 g
• Carbohydrates: 540-600 g

Ingredients

For the brownie crust:

• 1 cup unsalted butter, softened
• 2 1/4 cups granulated sugar
• 1 tbsp vanilla extract
• 4 eggs (room temperature)
• 1 1/2 cups all-purpose flour
• 1 1/4 cups cocoa powder, sifted
• 3/4 tsp salt
• 1/2 tsp espresso powder

For the frosting:

• 8 oz plain cream cheese, softened
• 1 1/4 cups hazelnut spread

For the glaze:

• 1/2 cup water
• 1 1/2 tsp corn starch
• 1 1/2 tbsp sugar
• 1 1/2 tbsp strawberry jam, strained
• 1 tsp lemon juice

For the toppings:

• 1 1/2 cups strawberries, hulled and sliced
• 3/4 cup blueberries
• 1 cup raspberries

For the drizzle:

• 1/2 cup semi-sweet chocolate chips
• 1 tbsp whole milk

Step 1: Prepare the Brownie Crust

• 1 cup unsalted butter, softened
• 2 1/4 cups granulated sugar
• 1 tbsp vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 1/4 cups cocoa powder, sifted
• 3/4 tsp salt
• 1/2 tsp espresso powder

Preheat your oven to 350°F and grease a 12-inch round pizza pan or similar-sized baking sheet.

In a large bowl, cream together the softened butter and granulated sugar for 1-2 minutes until light and fluffy—this incorporates air for a tender crumb.

Add the vanilla extract and room-temperature eggs one at a time, beating well after each addition to fully incorporate.

In a separate bowl, whisk together the flour, sifted cocoa powder, salt, and espresso powder.

The espresso powder won’t make the brownie taste like coffee; instead, it deepens and intensifies the chocolate flavor.

Fold the dry mixture into the wet ingredients until just combined, then spread the batter evenly about 1/2 inch thick across your prepared pan.

Bake for 15-20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs—you want it fudgy, not dry.

Remove from the oven and let cool completely to room temperature before moving to the next step.

Step 2: Make the Nutella Cream Cheese Spread

• 8 oz plain cream cheese, softened
• 1 1/4 cups hazelnut spread

While the brownie crust bakes and cools, beat the softened cream cheese and hazelnut spread together in a medium bowl for 1-2 minutes until completely smooth and well combined.

I like to use a hand mixer or stand mixer for this to ensure there are no lumps of cream cheese remaining.

The mixture should be spreadable and uniform in color.

Set aside at room temperature until ready to assemble.

Step 3: Prepare the Strawberry Glaze

• 1/2 cup water
• 1 1/2 tsp corn starch
• 1 1/2 tbsp sugar
• 1 1/2 tbsp strawberry jam, strained
• 1 tsp lemon juice

In a small saucepan, combine the water, corn starch, and sugar, whisking to break up any lumps.

Heat the mixture over medium heat, stirring frequently, until it comes to a gentle boil and thickens (about 2-3 minutes).

The mixture should coat the back of a spoon.

Remove from heat and stir in the strained strawberry jam and lemon juice, mixing until smooth.

Let the glaze cool to room temperature—it will continue to thicken slightly as it cools.

This glaze will give your fruit a beautiful glossy finish while keeping it fresh.

Step 4: Assemble the Pizza Base

• cooled brownie crust from Step 1
• Nutella cream cheese spread from Step 2

Spread the Nutella cream cheese mixture from Step 2 evenly over the cooled brownie crust from Step 1, working it into an even layer that goes all the way to the edges.

This creates a rich, hazelnut-flavored foundation for your fruit topping.

Prepare your fresh berries by having them sliced or whole and ready to arrange.

Step 5: Top with Fresh Fruit and Glaze

• 1 1/2 cups strawberries, hulled and sliced
• 3/4 cup blueberries
• 1 cup raspberries
• cooled strawberry glaze from Step 3

Arrange the sliced strawberries, blueberries, and raspberries over the Nutella layer in a decorative pattern—feel free to get creative here.

Once all the fruit is arranged, gently brush or spoon the cooled glaze from Step 3 over the fruit, making sure to coat each berry lightly.

This not only adds shine and a beautiful appearance, but also helps protect the fruit from browning and keeps it fresh longer.

Step 6: Add the Chocolate Drizzle and Finish

• 1/2 cup semi-sweet chocolate chips
• 1 tbsp whole milk

In a small microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate chips with the whole milk, stirring until smooth and pourable.

Let it cool for just 1-2 minutes so it’s not scorching hot but still fluid enough to drizzle.

Using a fork or small whisk, drizzle the chocolate decoratively over the entire pizza in a crisscross pattern or thin lines.

The chocolate will add a final touch of richness and elegance to your creation.

Serve immediately or refrigerate for up to a few hours before serving.

I find this pizza tastes best when served chilled or at room temperature, as it brings out the contrast between the fudgy brownie, creamy Nutella layer, and fresh fruit.

Best Nutella Brownie Fruit Pizza

Delicious Best Nutella Brownie Fruit Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 12 slices

Calories: 4700

Ingredients Method

Ingredients

  

For the brownie crust::

• 1 cup unsalted butter, softened
• 2 1/4 cups granulated sugar
• 1 tbsp vanilla extract
• 4 eggs (room temperature)
• 1 1/2 cups all-purpose flour
• 1 1/4 cups cocoa powder, sifted
• 3/4 tsp salt
• 1/2 tsp espresso powder

For the frosting::

• 8 oz plain cream cheese, softened
• 1 1/4 cups hazelnut spread

For the glaze::

• 1/2 cup water
• 1 1/2 tsp corn starch
• 1 1/2 tbsp sugar
• 1 1/2 tbsp strawberry jam, strained
• 1 tsp lemon juice

For the toppings::

• 1 1/2 cups strawberries, hulled and sliced
• 3/4 cup blueberries
• 1 cup raspberries

For the drizzle::

• 1/2 cup semi-sweet chocolate chips
• 1 tbsp whole milk

Method

 

1. Preheat your oven to 350°F and grease a 12-inch round pizza pan or similar-sized baking sheet. In a large bowl, cream together the softened butter and granulated sugar for 1-2 minutes until light and fluffy—this incorporates air for a tender crumb. Add the vanilla extract and room-temperature eggs one at a time, beating well after each addition to fully incorporate. In a separate bowl, whisk together the flour, sifted cocoa powder, salt, and espresso powder. The espresso powder won't make the brownie taste like coffee; instead, it deepens and intensifies the chocolate flavor. Fold the dry mixture into the wet ingredients until just combined, then spread the batter evenly about 1/2 inch thick across your prepared pan. Bake for 15-20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs—you want it fudgy, not dry. Remove from the oven and let cool completely to room temperature before moving to the next step.
2. While the brownie crust bakes and cools, beat the softened cream cheese and hazelnut spread together in a medium bowl for 1-2 minutes until completely smooth and well combined. I like to use a hand mixer or stand mixer for this to ensure there are no lumps of cream cheese remaining. The mixture should be spreadable and uniform in color. Set aside at room temperature until ready to assemble.
3. In a small saucepan, combine the water, corn starch, and sugar, whisking to break up any lumps. Heat the mixture over medium heat, stirring frequently, until it comes to a gentle boil and thickens (about 2-3 minutes). The mixture should coat the back of a spoon. Remove from heat and stir in the strained strawberry jam and lemon juice, mixing until smooth. Let the glaze cool to room temperature—it will continue to thicken slightly as it cools. This glaze will give your fruit a beautiful glossy finish while keeping it fresh.
4. Spread the Nutella cream cheese mixture from Step 2 evenly over the cooled brownie crust from Step 1, working it into an even layer that goes all the way to the edges. This creates a rich, hazelnut-flavored foundation for your fruit topping. Prepare your fresh berries by having them sliced or whole and ready to arrange.
5. Arrange the sliced strawberries, blueberries, and raspberries over the Nutella layer in a decorative pattern—feel free to get creative here. Once all the fruit is arranged, gently brush or spoon the cooled glaze from Step 3 over the fruit, making sure to coat each berry lightly. This not only adds shine and a beautiful appearance, but also helps protect the fruit from browning and keeps it fresh longer.
6. In a small microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate chips with the whole milk, stirring until smooth and pourable. Let it cool for just 1-2 minutes so it's not scorching hot but still fluid enough to drizzle. Using a fork or small whisk, drizzle the chocolate decoratively over the entire pizza in a crisscross pattern or thin lines. The chocolate will add a final touch of richness and elegance to your creation. Serve immediately or refrigerate for up to a few hours before serving. I find this pizza tastes best when served chilled or at room temperature, as it brings out the contrast between the fudgy brownie, creamy Nutella layer, and fresh fruit.