Description

This Brownie Lover’s Peanut Butter Pizza is a decadent dessert pizza featuring a fudgy brownie crust layered with creamy peanut butter, topped with rich dark chocolate ganache, crunchy pretzels, cocoa nibs, and a sprinkle of flaky sea salt. Combining the best elements of brownies and peanut butter treats, it’s a crowd-pleasing sweet perfect for sharing and satisfying your chocolate and peanut butter cravings.

Ingredients

Scale

Brownie Crust

1 cup granulated sugar
½ cup light brown sugar, packed
¾ cup unsalted butter, melted
2 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 tsp instant espresso powder
½ tsp baking powder
¼ tsp fine salt

Peanut Butter Layer

1 cup creamy peanut butter
2 tbsp peanut flour
2 tbsp powdered sugar
2–3 tbsp whole milk

Ganache & Toppings

4 oz chopped dark chocolate (60–70% cacao)
½ cup heavy cream
½ cup mini pretzel twists, roughly chopped
2 tbsp cocoa nibs
1 tsp flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare Brownie Batter: Whisk the warm melted butter together with granulated and brown sugars until completely smooth to help dissolve the sugars and create a fudgy texture in the brownie crust.
Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure the batter is smooth. Stir in the vanilla extract carefully.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and fine salt. Gently fold this dry mixture into the wet ingredients just until combined, being careful not to overmix to maintain a dense, gooey crumb.
Bake Brownie Crust: Spread the batter evenly into a prepared 12-inch round pizza pan. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, or until the top feels set and the edges pull slightly from the pan. A toothpick inserted in the center should come out with a few moist crumbs. Cool on a wire rack for 10 minutes.
Make Peanut Butter Layer: In a medium bowl, whisk together creamy peanut butter, peanut flour, and powdered sugar. Gradually add whole milk one tablespoon at a time until the mixture is spreadable but not runny. Dollop this spread over the warm brownie crust and swirl gently with an offset spatula. Let it set for 5 minutes.
Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until steaming (do not boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for one minute, then stir until smooth and glossy. Allow it to cool for about 3 minutes until it thickens slightly for easier drizzling.
Assemble and Garnish: Drizzle the ganache in a spiral pattern over the peanut butter layer. Immediately sprinkle the chopped mini pretzels and cocoa nibs evenly over the top. Finish with a light dusting of flaky sea salt to enhance texture and flavor.
Rest and Serve: Let the pizza rest for 5 minutes to allow the ganache to set. Use a pizza cutter to slice into 8–10 wedges. Serve warm or at room temperature for best results.

Notes

Use warm melted butter to help dissolve sugars fully and enhance the fudgy texture of the brownie.
Do not overmix the batter after adding the dry ingredients to preserve a chewy, dense brownie crumb.
The espresso powder enhances the chocolate flavor without adding a coffee taste.
If peanut flour is unavailable, you can substitute with additional powdered sugar for sweetness and thickness.
Allow ganache to cool slightly before drizzling for a thicker, more controlled drizzle that won’t run off the pizza.
This dessert can be stored covered at room temperature for up to 2 days, but is best enjoyed fresh.
For a nut-free version, omit the peanut butter layer and toppings, replacing with a cream cheese frosting or fruit spread.