Picture this. A brownie. A fruit tart. And an entire jar of Nutella walk into a baking pan together. What comes out is genuinely unhinged in the best way.
Fudgy brownie base (the espresso powder deepens the chocolate without tasting like coffee, this is a MUST), a swoosh of Nutella + cream cheese spread, then berries, berries, MORE berries, a glossy strawberry glaze situation, and melted chocolate all over the top because we are NOT animals.
This is the kind of dessert that makes people go quiet for a second, then ask “wait, what IS this” with their mouths full. I’m SO into it. Bring it to a party, watch it vanish. Or, you know, eat it in the kitchen at midnight in your pajamas. No judgment.
How to Get a Fudgy Brownie Crust
Pull it at the FIRST sign of moist crumbs. Overbaking kills fudge fast… 15-18 minutes max in 350°F, no extra seconds (seriously, set a timer).
Beat butter and sugar FLUFFY (1-2 minutes). Room temp eggs really matter! Cold ones mean uneven batter and cakey sadness instead of fudgy glory.
Spread batter EXACTLY 1/2 inch thick. Sift that cocoa. Lumps wreck the ratio and leave weird texture patches nobody asked for.
How to Arrange the Fruit Topping
- Place sliced strawberries in a RING around the outer edge of the Nutella layer, slightly overlapping for full coverage.
- Create a second ring with blueberries, tucking them snug against the strawberries.
- Fill the CENTER with raspberries, pointy-side up (this gives the most visual punch!).
- Brush the cooled glaze over EVERY berry, coating each one lightly for that glossy, fresh finish.
Take your time here. The pattern is what people SEE first, so make it COUNT!
Make-Ahead & Storage Tips
The brownie crust bakes ahead like a dream…. wrap it tight and stash at room temp for a day, or freeze it up to a month (thaw before frosting). The Nutella cream cheese spread holds 3 days refrigerated in a sealed container.
BUT don’t assemble the whole pizza more than 4-6 hours ahead. Juicy berries weep into that fudgy base fast. Keep it chilled, covered loosely, and the glaze stays glossy.
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: Mix the Brownie Batter
- 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: Whip the Hazelnut 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: Simmer 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: Spread the Chocolate 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: Decorate with Fresh Berries
- 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: Drizzle Melted Chocolate
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.