Brownie Pizza with Berries

I made this one in a tart pan

This sweet treat was a hit at a recent quilt retreat I took it to. One bite has it all -  crispy crust, creamy topping, and juicy berries. Besides delicious, it is also pretty. For the group I made it in a 9x13 cake pan and cut it into squares.

BROWNIE PIZZA WITH BERRIES

Brownie Crust:

1 brownie mix (Duncan Hines)

¼ cup water

⅓cup vegetable oil

1 egg

In a large mixing bowl, beat the brownie mix with water, oil, and egg until well blended. Note that the ingredients to add to the mix are different from the box directions. This makes the crust thinner and denser than the usual brownie. Spread in a greased pan (9x13-inch or large pizza or tart pan). Bake uncovered, in preheated 350-degree oven on center rack for 18-20 minutes or until just firm to the touch at the center of the brownie. Set aside and let cool completely. 

Marshmallow Frosting:      

½ cup unsalted butter, softened

1 cup powdered sugar

pinch of kosher salt

7 oz jar marshmallow fluff

1 tsp pure vanilla extract

In a large mixing bowl, using an electric mixer, beat butter, powdered sugar and salt until light and fluffy. Fold in marshmallow fluff and vanilla, stirring until smooth. 

      

When brownie crust is completely cooled, spread with prepared marshmallow frosting, spreading evenly to the very edges of the brownie. Top frosting with berries – sliced strawberries, blueberries, etc. I also used chunks of fresh pineapple. 

You could use strawberries and blueberries to make a flag design for a patriotic dessert. 

To serve, cut into wedges or squares with a pizza cutter. 

The 9x13 pan that went to Quilt Retreat

Yummy Brownie Crunch Bars

This is the time of year when the ranch gets even more crazy. Still feeding cattle, burning pastures, giving calves shots, and moving them all from pasture to pasture keeps everyone everyone busy. For all of this I'm the support staff. My job is lunch, treats, and child care. Last weekend was a full one and these Brownie Marshmallow Crunch Bars were appreciated by all who passed through my kitchen.

I had tried several other recipes for the chocolate/marshmallow/crunch type of bar cookie in the past. Mostly with little success -  too gooey to cut, bottom too hard, various other problems. Yet, when these would show up at church coffee time I loved them. So I was glad to find this recipe that works well, I think the success is the marshmallow frosting!

BROWNIE MARSHMALLOW CRUNCH BARS

Ingredients:

1 (18.4 oz) package chocolate fudge brownie mix

⅔ cup vegetable oil

¼ cup water

2 eggs

1 (12 oz) container vanilla marshmallow fluffy frosting

1 cup peanut butter

1 tablespoon butter

1 ½ cups crisp rice cereal

Directions:

1.     Follow package directions and combine brownie mix with oil, water, and eggs. Bake in a 13” x 9” pan, as directed. Remove from oven and allow to cool for about an hour.

2.     Top brownie layer with the frosting, smoothing out evenly.

3.     For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until chocolate chips have completely melted and mixture is well combined. Remove from the heat and quickly stir in crisp rice cereal. Immediately spoon the mixture over the top of the frosting layer and gently spread out evenly. Chill until set.

4.     Allow to set out for 10 minutes before slicing and serving. Bars are delicious served cold or at room temperature.

brownies with the marshmallow frosting

wonderful gooey chocolate-peanut butter-crispy rice cereal

All together, ready to chill and enjoy

5.