Brownie Fruit Pizza

I made this for our Memorial Day dessert. It's somewhat patriotic with the berries and topping making it red, white, and blue. I actually prefer it to fruit pizzas made with a sugar cookie crust because it seems less sugary and you have the added bonus of chocolate.

My round pizza pan is in a box somewhere in storage, so I made this with a shallow 10x15 cookie sheet (baked for about 18 minutes in my convection oven). Whichever kind of pan you use, just be careful of cooking time. The larger the pan, the less cooking time. You just don't want to overcook the brownies because then they taste nasty.

Make sure the brownie mix you purchase is for a 9x13 size so you have enough batter. I like Betty Crocker's Dark Chocolate brownie mix.

BROWNIE FRUIT PIZZA
adapted from Tablespoon.com

1 box brownie mix (and everything needed to make it)
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 tsp. vanilla
3-4 cups fresh sliced fruit (such as strawberries, kiwi, blueberries, raspberries, etc.)
1/2 cup apple jelly, optional

Preheat oven to 350 degrees (or 325 for a dark or nonstick pan). Grease bottom only of a 12-inch round pizza pan. Prepare brownie batter according to package directions; spread evenly in pan. Bake 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on a wire rack, about 1 hour.

In a small bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. (Optional: in a small bowl, whisk apple jelly until smooth. Brush over berries for a glossy look.) Refrigerate 1 hour or until chilled. Cut into wedges to serve. Store covered in refrigerator.