Guest Blogger: Katherine Flemming flips a brownie pizza - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger: Katherine Flemming flips a brownie pizza

Every year, one of my favourite par­ties to attend is our annual "soc­cer party." It's a group of fam­ily friends, really more like fam­ily now, who my sib­lings and I met through play­ing soc­cer as chil­dren. And every year, we ask Janine, one of our aun­ties my choice, to make Brownie Pizza.  She obliges, but always laughs at our request and won­ders why, since she says it's ultra easy to reproduce.

I've tried so many dif­fer­ent recipes, but I keep com­ing back to one from Martha Stewart's Cook­ies (2008) book. You can tai­lor it to your own child's pref­er­ence by adding but­ter­scotch, white choco­late, or my per­sonal favourite—mint chocolate—chips in place of the coarsely chopped choco­late. Every time, they pro­duce the most deca­dently moist brown­ies with the wicked chewy edges and immac­u­lately flaked top. Its the per­fect brownie: not too sweet or too choco­late (not that I'd be a great judge of that).

Makes one medium-sized pan (I used a 12' Pizza Pan from Baker's Secret). I also didn't use a blender, just whipped my arms at top speed (Tracy Ander­son would be proud, right?). But if you have one, you might as well use it.

Brownie Pizza

6 table­spoons unsalted but­ter, plus more for pan
6 ounces coarsely chopped good-quality semi­sweet choco­late (or flavoured chips of your choice)
1/4 cup unsweet­ened cocoa pow­der (not Dutch-process)
3/4 cup all-purpose flour
1/4 tea­spoon bak­ing pow­der
1/4 tea­spoon salt
1 cup sugar
2 large eggs
2 tea­spoons pure vanilla extract
Candy of your choice for dec­o­rat­ing (I used a mix­ture of M&Ms and Smar­ties in Christ­mas colours).

Vanilla Icing:

1/4 1cup cup(50 mL) (250 mL) but­ter, soft­ened
1 1/4 5cup cups(300 mL) (1.25 L) sifted icing sugar2 1/2tbsp cup(25 mL) (125 mL) milk1/8 1/2tsp tsp(0.5 mL) (2 mL) pure vanilla extract


Pre­heat oven to 350 degrees.

Grease a 12' pizza pan or gen­tly mist with cook­ing spray.

Put but­ter, choco­late, and cocoa in a heat­proof medium bowl set over a pan of sim­mer­ing water; stir until but­ter and choco­late are melted. Let cool slightly.

Whisk together flour, bak­ing pow­der, and salt in a sep­a­rate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an elec­tric mixer fit­ted with the whisk attach­ment, and beat on medium speed until pale, about 4 min­utes. Add choco­late mix­ture; beat until com­bined. Add flour mix­ture; beat, scrap­ing down sides of bowl, until well incorporated.

Pour bat­ter into pre­pared pan.  Bake for 15 min­utes (my per­sonal protest against all the super dry cakes out there) or a few min­utes longer if you pre­fer them more dry.

Blend all icing ingre­di­ents and driz­zle over imme­di­ately. Add more cocoa pow­der for a choco­late ver­sion. Go to town with the decorating!


One Comment

  1. Lois says:

    This looks fun. Can any­one ver­ify the amount of but­ter in the icing? Looks like a typo.

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