Ingredients:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup unsweetened Dutch-processed cocoa powder, sifted
  • 1/2 cup all-purpose flour
  • 1/4 tsp sea salt
  • 8 oz full-fat block cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 tsp lemon zest
  • 1 cup strawberries, hulled and sliced
  • 2 kiwi, peeled and sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 2 tbsp apricot preserves

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12-inch pizza pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the melted and slightly cooled butter and granulated sugar until well combined.
  3. Add the room temperature eggs and 1 teaspoon of vanilla extract, beating until the mixture is smooth.
  4. Sift the cocoa powder, flour, and salt together. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
  5. Spread the brownie batter evenly across the prepared pizza pan, leaving a small margin at the edges.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the base to cool completely before frosting.
  7. Prepare the frosting by beating the softened full-fat block cream cheese, powdered sugar, vanilla, and lemon zest together until light and fluffy.
  8. Spread the frosting over the cooled brownie base using an offset spatula.
  9. Arrange the sliced strawberries, kiwi, blueberries, and raspberries in a decorative pattern over the frosting.
  10. Melt the apricot preserves with a teaspoon of water and lightly brush over the fruit to provide a professional glaze.