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Summer desserts are my thing. I just love coming up with all the No Bake Things — cool, creamy, and no slaving over the oven or stove!

One of my favorite desserts from last summer is this Nutella Brownie Fruit Pizza — it is SO wildly delicious I had to leak the recipe to my taste testers before it even hit the blog last summer. You guys — Nutella and fresh berries is an out of this world combination.

And so here I am with these No Bake Nutella Cheesecake Bars, and a pile of fresh berries because it’s just so darn good!

It’s nearly impossible for me to resist piling all the no-bake desserts with strawberries, raspberries and blueberries. I wait anxiously for strawberry season to hit Manitoba in the summer. And I know we’re a long way off here, but we’re just about at that point where I’m so over the cold and ready for the sunshine

Growing up, we went every summer — multiple times! — with my mom to the U-Pick to pick strawberries. There is nothing like fruits and vegetables gathered straight from the field or the garden.

I love taking my girls now to do the same thing, even though they’re not all that helpful! They’re more into the quality control

Tips and Tricks for Making these No Bake Chocolate Nutella Cheesecake Bars:

• Adding a bit of melted chocolate to these no bake cheesecake bars helps them to set and slice beautifully. But also, chocolate.
• I added a little bit of gelatin to the cheesecake mixture because I was a little worried about not getting a clean slice even with the chocolate. You can leave it out if you think that’s weird, but they might not slice quite as cleanly as these ones did here.
• You can swap the Greek yogurt for an extra block of cream cheese if you prefer — it shouldn’t make a difference in the recipe. I just love adding Greek yogurt for an extra boost of protein (because, hey — it’s chocolate and Nutella).

These bars can easily be frozen and thawed or served frozen — they are perfect either way! And if you need to make them gluten free, simple swap out the cookies with gluten free cookies or skip the crust and be sure to check all ingredient labels to ensure they are gluten free.

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No Bake Chocolate Nutella Cheesecake Bars

These No Bake Chocolate Nutella Cheesecake Bars are SO easy and perfect for topping with fresh berries! Rich, creamy and no oven required! thereciperebel.com

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 526cal

Author Ashley Fehr

Ingredients

• ½ cup butter (melted)
• 2½ cups chocolate baking crumbs (383 grams)
• ¾ cup chopped chocolate (100 grams)
• 1 cup plus 1 tablespoon heavy cream (divided)
• 3 packages light cream cheese (250 grams/8 oz each)
• ¾ cup Nutella or other chocolate hazelnut spread (200 grams)
• 1 cup powdered icing sugar (110 grams)
• Whipped cream and berries for garnish as desired

Instructions

• Line a 9×13" pan with tin foil or parchment paper if desired. Combine melted butter and chocolate crumbs and press into the bottom of the pan.
• In a small bowl, combine chocolate and 1 tablespoon cream. Microwave on high for 45 seconds and stir until smooth. Set aside to cool to room temperature.
• With an electric mixer, beat cream cheese until smooth. Add in Nutella and powdered sugar and beat until combined. Add in cooled chocolate mixture and beat until smooth.
• In a separate bowl, beat cream with an electric mixer on high speed until stiff peaks form. Add to the cream cheese mixture and beat on low until combined.
• Spread on top of the crust and refrigerate at least 8 hours. Remove from the pan and slice. To help with removal and slicing you can put in the freezer for 1-2 hours before removing from the pan. (You can even serve them partially frozen!).

Video

Notes

Ingredients and Substitutions:

• Chocolate baking crumbs: you can use graham crackers or crushed oreos if you prefer (no need to remove the icing).
• Chopped chocolate: I like to use dark chocolate if I have it to balance out the sweetness of the Nutella. Any chocolate will work!
• Nutella: you can substitute the Nutella for any spread of a similar consistency: peanut butter, cookie butter, etc. 

 

Nutrition

Calories: 526cal | Carbohydrates: 46g | Protein: 8g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 269mg | Fiber: 2g | Sugar: 34g | Vitamin A: 840IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 1mg

The post No Bake Chocolate Nutella Cheesecake Bars appeared first on The Recipe Rebel.

So it hit me as I was making these that I just don’t make cupcakes enough.

Cupcakes are so fun! They’re less stressful than making a giant 2 or 3 or 4 layer cake, and a simple swirl of frosting is all they need. Nutella frosting, preferably.

This cupcake recipe is courtesy of my friend Lindsay Conchar’s cookbook Simply Beautiful Homemade Cakes, and — you guys — I want to make everything immediately and then devour it. It was so hard to pick something to make for you, but I am a big coffee lover (as long as it’s sweet enough, so a mocha dessert is right up my alley!), and Nutella??! Well that’s a no-brainer.

Also, I know that a dessert with coffee in it is absolutely adults-only here, so no sharing! That’s a big plus here

Although you might be surprised how little sugar and baking my kids get to eat. Yesterday my 4 year old told me that we shouldn’t go trick-or-treating on Halloween because we get treats and we don’t need treats because they’re not healthy for us. (I promise she is my child!)

So obviously I’m really good at talking the talk, but I don’t quite walk the walk when they’re not looking, because CUPCAKES.

If you love baking, you need this cookbook! It has so many fun variations that I’ve never seen before, and I am going to love trying out more and more in the future!

*Note: the recipe below is from Lindsay’s cookbook — I made a couple changes when I was making them and I’ve included those in the notes. Nothing major! Just the lazy girl in me coming out

See what other friends are making on social media by checking out the #simplybeautifulhomemadecakes hashtag!

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Mocha Nutella Cupcakes

These Mocha Nutella Cupcakes are a decadent dessert loaded with coffee and chocolate flavours!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 14 cupcakes

Calories 486cal

Author Ashley Fehr

Ingredients

MOCHA CUPCAKES

• 6 tbsp unsalted butter, room temperature
• 3/4 cup sugar 155g
• 6 tbsp sour cream, room temperature
• 1/2 tsp vanilla extract
• 3 large egg whites room temperature, divided
• 1 1/4 cups all-purpose flour 163g
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp hot water
• 3 tbsp instant espresso coffee powder
• 6 tbsp milk, room temperature

NUTELLA FROSTING

• 1/2 cup salted butter, room temperature
• 1/2 cup vegetable shortening
• 4 cups powdered sugar, divided
• 3/4 cup chocolate hazelnut spread, such as Nutella
• 5 tbsp water or milk

Instructions

• Mocha Cupcakes:Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
• Combine the flour, baking powder and salt in a medium bowl.
• Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
• Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes (mine were done at 14 minutes, so check early on!), or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.
• Frosting:To make the frosting, beat the butter and shortening in a large bowl until smooth. Add 2 cups (230 g) of the powdered sugar and mix until smooth. Add the Nutella and water or milk and mix until well combined. Add the remaining 2 cups (230 g) powdered sugar and mix until smooth.
• Cupcakes can be stored in the refrigerator or frozen, or kept at room temperature for up to 2-3 days..

Notes

*I used 4 tablespoons 0% Greek yogurt in place of the sour cream and 2 whole eggs instead of egg whites (because I hate having halves of things!). The cupcakes turned out great!
*I mixed the first batch of wet ingredients, then added the dry ingredients right to the same bowl and mixed. I ended with the coffee and milk mixture (this is just the way my mom taught me to bake — we’re not into dirtying extra bowls!)
*I drizzled mine with Nutella that had been microwaved on high for 20 seconds first. It makes them look pretty and is super simple! (Plus, Nutella)

Nutrition

Calories: 486cal | Carbohydrates: 65g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 218mg | Fiber: 1g | Sugar: 53g | Vitamin A: 385IU | Calcium: 70mg | Iron: 1.4mg

Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

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So, I made you cupcakes and I wrote you a book. How is that for a Wednesday??

First: cupcakes. Because chocolate.

Since today is kind of a special day, I wanted to bring you kind of a special treat. I love s’mores everything, all year round. We have a wood-burning fireplace so we eat just as many s’mores in the winter as we do in the summer, but this winter has been so warm that we haven’t had many fires.

I had to get my s’more fix somehow (and this S’mores Overnight French Toast might be next!).

But “smore’s cupcakes” just wasn’t BIG enough, you know?

So I added Nutella, because you should add Nutella to everything (I mean, what’s left over in the jar after you’re done with the spoon anyway).

These cupcakes are fluffy, and chocolatey, but they don’t crumble when you hollow them out and fill them. They’re filled with homemade marshmallow cream (though you could use the store bought stuff if you’re really lazy — I just like how easy the homemade stuff is to work with!) and topped with Nutella frosting, graham cracker crumbs and marshmallow bits. Because why not?

Now — the cupcake recipe!

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Nutella S’mores Cupcakes

Fluffy, rich chocolate cupcakes filled with homemade marshmallow cream and topped with Nutella frosting, graham crumbs and marshmallow bits — a decadent treat!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 cupcakes

Calories 387cal

Author Ashley Fehr

Ingredients

Cupcakes:

• 4 ounces milk or semisweet chocolate chopped
• 1/3 cup cocoa powder
• 3/4 cup hot coffee or water
• 6 tablespoons canola oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Marshmallow Filling:

• 1 large egg white
• 1/4 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Nutella Frosting:

• 1/2 cup butter room temperature
• 1/4 cup Nutella or other chocolate hazelnut spread
• 3 cups powdered icing sugar
• 1 tablespoon heavy cream or milk

Garnish:

• marshmallow bits
• crumbled graham crackers

Instructions

• Cupcakes:Preheat oven to 350 degrees F and line a muffin pan with paper liners. Set aside.
• In a large bowl, place chocolate and cocoa powder. Pour hot coffee over and let sit for 1-2 minutes. Whisk until smooth. Set aside for 10-15 minutes or until cooled to room temperature (the amount of time this takes will depend on the temperature of your liquid — mine wasn’t very long at all, just warm enough to melt the chocolate).
• Add canola oil and eggs and whisk until smooth. Add the vinegar, vanilla, flour, sugars, salt and baking soda and whisk until smooth.
• Fill paper liners ¾ full — I got 14 cupcakes. Bake for 15-18 minutes, or until a toothpick comes out clean. Set aside to cool.
• Marshmallow filling:Place about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg white, sugar and cream of tartar and whisk until combined.
• Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
• Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
• Frosting:With an electric mixer, beat butter and Nutella together until combined. Add powdered sugar and beat on low until combined. Add heavy cream and beat on high until light and fluffy, adding more sugar or cream to reach desired consistency if necessary.
• Assembly:Using a paring knife, hollow out the middle of the cupcakes, making sure not to cut through the bottom. Don’t discard the cake — those are great for snacking!
• Fill cupcakes with marshmallow filling, then frost with Nutella frosting and garnish with graham cracker crumbs and marshmallow bits as desired. Store in the refrigerator for up to 4-5 days.

Nutrition

Calories: 387cal | Carbohydrates: 54g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 198mg | Potassium: 127mg | Fiber: 1g | Sugar: 45g | Vitamin A: 255IU | Calcium: 23mg | Iron: 1.5mg

Cupcake recipe adapted from Handle the Heat.

Marshmallow filling recipe from Baked by Rachel.
This post contains affiliate links — I get a teeny tiny percentage of whatever you spend to help keep me going!

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I promise that from now on I’ll try to keep recipe titles under 12 words long. There was just nothing I could leave out, you know?

A chocolate ice cream cake is pretty good, but with Nutella and raspberry? A-mazing.

Did you know I’m a recent Nutella convert?

The Nutella Brownie Fruit Pizza was my first ever dessert made with Nutella, and I am totally hooked!

And yes, I know that everyone has been loving on Nutella for many years and I am way behind the times.

And no, this post is not sponsored by Nutella!

So I don’t know how, but I got this idea in my head to make an ice cream cake on an ice cream cone crust. And it was a good one.

Tell me: are you one of those people who actually likes the ice cream cone? Or are you the one always getting your ice cream in a bowl?

Regular cone or waffle cone?

I know I’m probably going to be the minority here, but I actually don’t really like waffle cones. You can definitely make this with crushed waffle cones if you prefer though!

I am so ready for summer ice cream runs.

We have this amazing ice cream place about an hour away (and I live in the country so there isn’t that much that isn’t an hour away), and I will get a dipped cone every time.

Every. Single. Time.

They have all kinds of combinations! Toasted coconut dip, blue raspberry dip, cake batter dip, white chocolate dip, lime dip, and plain old chocolate dip. I’m obsessed.

And 9 times out of 10 I’m getting chocolate ice cream dipped in toasted coconut. Because toasted coconut.

I digress.

Chocolate + Nutella + raspberry ice cream = amazingness.

I was going to use my regular ice cream recipe, but I decided to whip up this cake on a Monday evening after I failed twice at the same recipe and I needed to console myself. So I was looking for a shortcut.

I found some eggless no-churn ice cream recipes and I was totally intrigued. I found a few different recipes that were really similar, like this one from Add a Pinch and this one from Keep it Sweet Desserts. I figured it was worth a shot!

This ice cream is SO easy and so simple – I can’t believe it was missing from my life until now. That being said, this is the kind of ice cream cake you can cut right out of the freezer. In fact, I wouldn’t recommend letting it sit on a table in the sun for half an hour while you photograph before cutting it. But since most normal people don’t do that, I think you’ll be fine.

If you’re looking for an ice cream that will hold up out of the freezer longer than say half an hour (say you’re serving it at a birthday party or something), check out my other go-to ice cream recipe! It doesn’t get as soft quite as quickly. That being said, since I like my ice cream softer, this recipe is a new favorite!

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Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust

This Nutella and Raspberry Swirl Ice Cream Cake is made on an ice cream cone crust — the perfect frozen summer treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 14

Calories 400cal

Author Ashley Fehr

Ingredients

• 15 regular-sized ice cream cones
• 1/3 cup butter melted
• 2 cups heavy cream 35%
• 14 oz can sweetened condensed milk
• 1 cup thick chocolate syrup
• 1/2 cup + ¼ cup Nutella divided
• 3 tbsp + ⅛ cup milk or cream divided
• 1/2 cup raspberry preserves
• Whipped cream and fresh raspberries for garnish if desired

Instructions

• Line a 9” springform pan with wax paper (I like to do it so the edges are hanging out — I find it’s easier to get the ice cream cake out afterwards) and set aside.
• In a food processor, process the ice cream cones until finely crushed. Add melted butter and process until combined (it should hold together if you press it in your fingers). Press crumbs into the bottom of the springform pan.
• Beat whipping cream until stiff peaks form. Fold in sweetened condensed milk and chocolate syrup carefully, until combined. Set aside.
• Combine ½ cup Nutella and 3 tbsp milk in a small bowl and microwave 10 seconds until slightly warm. Stir to combine.
• Spread half of the cream mixture onto the crust. Swirl with half of the Nutella mixture and half of the raspberry preserves. Top with remaining cream mixture. Swirl with remaining Nutella mixture and raspberry preserves. Freeze until firm (at least 8 hours or overnight).
• For the Nutella drizzle, combine ¼ cup Nutella and ⅛ cup milk in a small bowl and microwave for 10 seconds. Stir until smooth and drizzle over frozen ice cream cake. Garnish with additional whipped cream and fresh raspberries if desired. Serve immediately and return leftovers to freezer.

Nutrition

Calories: 400cal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 114mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 710IU | Vitamin C: 1.2mg | Calcium: 113mg | Iron: 1mg

The post Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust appeared first on The Recipe Rebel.

I need to know: are you an inside-of-the-ice-cream-pail person or an outside-of-the-ice-cream-pail person?

Don’t laugh – this is important.

I am – 100% — an outside-of-the-ice-cream-pail person. When the ice cream has been sitting out for a good 10-15 minutes and the edges start to get all soft and extra creamy? That’s the best part.

I remember from when we were children, having this conversation with my aunt and some of my cousins. They were all inside-of-the-ice-cream pail people – they liked their ice cream super cold and hard and not at all melty.

I’ve never been able to understand.

I’m that person who eats all the way around the edge of the pail, before slowly working her way to the middle (you know, so the next layer of edge-ice-cream can start melting).

Who’s with me?

I actually know people who will microwave their ice cream, to start it melting, but I’ve never taken it that far.

Before we go any further, I should probably tell you that I’ve lied to you (hangs head in shame).

I had to.

If I would have called this Cookies ‘n’ Cream Terrine with Nutella Swirl, you’d all either be like (a) “what the? Sounds weird,” and you’d move on to the next recipe that sounded a little safer, or (b) “looks like ice cream, sounds hard”, and you’d move on to the next recipe that sounded easier.

So, friends, I guess this is kind of a terrine, rather than an ice cream.

Basically, a terrine is the BEST ICE CREAM YOU’VE EVER HAD, traditionally unmolded from the pan and sliced.

But I didn’t think you’d ever seen a slice of ice cream, so I scooped it instead.

The method is different than your typical ice cream recipe, but it’s not hard, and it doesn’t take long, and it’s totally worth it. So put your judgements aside and get yourself a pot.

First, you make a little bit of a simple syrup with some sugar and water. Boil it up for a couple minutes, then add your chocolate. Melt it. Stir in your egg yolks and let cool.

Whip up your egg whites, fold those in. Whip your cream, fold that in. And then you basically fill it with all the things – like crushed Fudgeeos and Nutella, for example.

So the base of the recipe is really only 5 ingredients, and from there you can mix and match your fillings as desired. I am kind of obsessed with cookies ‘n’ cream, so I was going to crush up some Oreos. I actually didn’t have any, so I had to substitute with Fudgeeos. Generally, my rule is “more chocolate is better”, so this worked just fine.

And Nutella because…. Nutella.

The swirl adds such an incredible creamy, fudgy, chocolatey-ness…. You’re not going to want to leave that out.

This “ice cream” is so much creamier than normal ice cream, and there is not a lot of water or milk, so it freezes quickly (I photographed after about 6 hours in the freezer), and it doesn’t melt as quickly, so it’s not going to get thin and watery like some “ice creams”.

Your summer needs this.

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Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl: The silkiest, creamiest ice cream made with no ice cream maker, no extra stirring, and only 7 ingredients! Packed with chocolate cookie crumbs and swirled with Nutella. You will never believe how good this is! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 382cal

Author Ashley Fehr

Ingredients

• 2 tbsp granulated sugar
• 5 tbsp water
• 10 oz white chocolate chopped
• 3 eggs separated
• 1 1/4 cups heavy cream
• 8 Fudgeeos or Oreos crushed
• 1/3 cup Nutella

Instructions

• *If you wish to unmold and slice, line a loaf pan with plastic wrap. Otherwise just have one handy.
• In a large pot, combine sugar and water and bring to a boil over medium-high heat. Boil 1-2 minutes until syrupy.
• Turn off the heat and stir in the chocolate until melted. Add egg yolks, one at a time, whisking vigorously after each addition until smooth. Set aside to cool completely.
• With an electric mixer, beat egg whites until stiff peaks form. Fold half of the egg whites into the chocolate mixture to lighten it. Fold in the other half.
• In the same bowl the egg whites were in, whip the cream until stiff peaks form. Fold half into the chocolate/egg mixture. Fold in the other half.
• Microwave Nutella for 20-25 seconds on high until slightly softened.
• Stir in crushed cookies, reserving some for garnish if desired. Pour half of the ice cream mixture into a loaf pan. Drizzle with half of Nutella.
• Pour the remaining ice cream mixture over top. Drizzle with Nutella and sprinkle with reserved cookies. Swirl with a knife.
• Cover with plastic wrap and freeze 6-8 hours or until firm. Cover with tin foil if storing for a longer period of time.

Notes

**Be sure to use fresh, pasteurized eggs for this recipe as the egg whites are not cooked.
***If you’re having difficulty folding in the egg whites and cream, use a large whisk and stir very slowly.

Nutrition

Calories: 382cal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 104mg | Potassium: 182mg | Sugar: 28g | Vitamin A: 515IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 1.6mg

The post Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl appeared first on The Recipe Rebel.

Ever ever.

If you follow me on Instagram, you saw how much my daughter enjoyed taste-testing.

(My almost-3-year-old that is, and not the 4 month old!)

So normally, I will just eat full-on comfort food all year round. Soups, pastas, breads, brownies, cakes, cheesecakes – it doesn’t matter what it is or how hot it is outside.

I never really knew what my “style” of cooking was until I started a blog. But I think I can officially say I have a thing for sugary, fatty comfort food.

That being said, I also have a thing for balance and moderation (or at least I try to!), and I try to sneak in the occasional healthy or light recipe.

At least in January.

But I know that summer’s around the corner and some people are all about the fresh fruits and veggies, so I put some on a pizza.

A chocolate brownie pizza. With Nutella cream cheese sauce. And chocolate drizzle.

See? Balance.

I totally balanced out all that chocolate with the fresh berries.

You’re welcome.

There are times, when you’re a food blogger, that you might make something and it kind of falls flat (in more ways than one…). There are also times when you make something and it totally exceeds your expectations.

This is one of those times, friends.

Just, WOW.

I’ve been wanting to make a brownie base fruit pizza for-like-ever. Nutella sauce just seemed to go. I stuck to fresh berries, because, well, berries and chocolate.

I was a little worried the brownie base might get dry because it’s so thin, or that it might be too flimsy and not hold up. Except it was perfect. It was totally fudgy and yet firm at the same time. You could even just pick up a slice of fruit pizza and eat it with your hands.

You’re going to have a little leftover brownie batter, so bake it up in an 8×8” pan for about the same time and I’m sure you can figure out something to do with it

I didn’t want my berries (particularly the strawberries, which are sliced) to get dry and weird while sitting out, so I made a simple glaze to brush over them, and it keeps them so juicy. You could leave it off if you’re going to serve immediately, but I wouldn’t recommend it if it’s going to be stored for any length of time.

I sent this with the husband to his work, and I think his coworkers were just relieved not to have to eat more of my fails. I think they’ve probably forgiven me for all of the “test batches” they’ve helped me eat

*Feel free to adjust fruit toppings to your tastes

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Nutella Brownie Fruit Pizza

Nutella Brownie Fruit Pizza: a Nutella and cream cheese filling on a fudgy brownie base, topped with tons of fresh berries! Chocolate fruit pizza is the best kind! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 14

Calories 511cal

Author Ashley Fehr

Ingredients

For the brownie crust:

• 1 cup melted butter
• 2 1/2 cups granulated sugar
• 1 tbsp vanilla
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt

For the “sauce”:

• 1 8 oz pkg chocolate cream cheese or sub plain, and just add sugar if needed to sweeten
• 1 cup Nutella

For the glaze:

• 1/2 cup water
• 1 tsp corn starch
• 1 tbsp granulated sugar
• 1 tbsp strawberry jam

To assemble:

• About ½ cups sliced strawberries
• About ½ cup blueberries
• About 1 cup raspberries
• 1/2 cup chopped chocolate or chocolate chips
• 1-2 tbsp milk

Instructions

• For the crust:Preheat oven to 350 degrees F and grease a 14-16” pizza pan or line with parchment paper.
• In a large mixing bowl, combine butter and sugar with a whisk until smooth, 1-2 minutes. Add vanilla and eggs and whisk until smooth.
• Add flour, cocoa powder and salt and stir just until smooth. (batter will be somewhat thick)
• Spread a thin layer of brownie batter on the bottom of the pan (I used a 16” pan and made about a 13” circle – it will expand somewhat). You should have about ½” of brownie batter on the pan. Spread remaining batter into an 8×8” pan and bake alongside.
• Bake for 15-20 minutes, until set and a toothpick comes out clean or with moist crumbs. Cool completely (can be made ahead and frozen).
• For the “sauce”:With an electric mixer, beat cream cheese and Nutella until smooth.
• For the glaze:In a small pot, combine water, corn starch and sugar with a whisk. Heat over medium heat, whisking, until sugar and corn starch are dissolved. Stir in jam, and continue cooking and whisking until thickened. Set aside to cool to room temperature.
• To assemble:Spread “sauce” over brownie crust. Layer with strawberries, raspberries and blueberries. Brush berries with glaze.
• Melt together chocolate and milk in a small pot on low heat. Drizzle over finished pizza.
• Store in the refrigerator, uncovered, up to a few hours. To store longer than that, I recommend freezing the crust (with the sauce on it if you desire), then thawing and topping before serving.

Nutrition

Calories: 511cal | Carbohydrates: 70g | Protein: 8g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 346mg | Potassium: 261mg | Fiber: 3g | Sugar: 54g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 2.8mg

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