Brownie and Chevre Fruit Pizza

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Brownie and Chevre Fruit Pizza

There is really no food that I DON’T like.  I am not allergic to anything either.  I can eat it all.  At one time in my life I think I tried to do just that, eat it ALL, which was not pretty.  Being a fat dietitian is kind of like being an ugly beautician.  Who takes you seriously?  I decided to take my own advice a few years ago and began to eat in moderation, exercise a lot and drink lots of water.  I still love food but I don’t have to eat huge quantities any more.  I find that when I think up a recipe and go through the creative process of making something from scratch,  I don’t have to eat very much of it.  I know the flavors will be great and the process of cooking satisfies something within me.  I often end up making a big batch of something and then look for people to feed it to.  Fortunately, finding people to eat home cooked foods is not usually that difficult. Case in point, this brownie fruit pizza with a chevre (goat cheese) and cream cheese filling, it was gone so quickly that I didn’t even get to taste it.  I guess I’ll have to make another one really soon just so I can taste a little of it.  According to everyone who ate it, it was “the bomb”.  You decide.

Make the brownie

Pour into parchment lined pan

Place cooling rack on top of brownie and invert

Peel off the parchment paper

Mix together the filling ingredients

Spread filling over the brownie

Place the fruit on top in any decorative manner you choose!

Slice and serve

Brownie and Chevre Fruit Pizza

Basic brownies

1 cup all-purpose flour

3/4 cup dutched cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/4 stick unsalted butter, room temperature

1 cup packed brown sugar

3/4 cup granulated sugar

4 eggs

1 1/2 tsp vanilla

Topping

5 oz chevre (goat cheese), room temperature

4  oz cream cheese, room temperature

1 lemon, zested

1 tbsp lemon juice

1/3 cup sugar

2 pints fresh strawberries or any berry in season

1 cup fresh blueberries or any fruit in season

Making the Brownies:

Sift together the cocoa, flour, salt, baking powder, baking soda and set aside in a pan.  In a sauce pan melt the butter and add in the sugars and mix together.  It’ll be kind of a dry mixture.  Add that mixture to the sifted flour mixture along with eggs and vanilla.  Line a half sheet cake pan or a jelly roll pan with parchment paper.  Pour brownie mixture into the pan and spread evenly.  Bake for 20-22 minutes in a pre-heated 350° oven.  Run a butter knife along the edges of the pan to loosen the brownie.  Place a cooling rack over the pan and invert pan.  Gently peel off the parchment paper and invert the brownie either back into the pan or on a large platter (I use a cardboard cake server covered with foil).

In a separate bowl zest the lemon and then cut the lemon and measure out 1 tbsp juice.  Add cream cheese and goat cheese along with the sugar and mix until smooth.  Spread evenly over the brownie.  Wash and slice the fruit and arrange in any visually pleasing way that you want all over the brownie.  Refrigerate until ready to serve.

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18 responses »

  1. Pingback: Jubilation! A royal cake for Canada Day « Cook Up a Story

    • yeah that would be awesome as well. I could also glaze the fruit with a little melted apricot jam as well, that would make it look really shiny and add another fruit dimension! Of course chocolate sauce drizzled would be the bomb too I think!

    • I didn’t get to try any, it got eaten so quickly. That means I have to make another batch pretty soon. It also gave me twenty servings, which is pretty great for one dessert.

  2. Looks absolutely beautiful and I bet it tastes awesome!

    I have no problems with a fat dietician. I would prefer my dietician pleasantly plump than scrawny and miserable because then I would be afraid that I would end up miserable too.

    A good friend of mine is in a nutrition program and she says almost all the women (they are all women) are obsessed with food in a bad way. Food isn’t bad, it’s people who misuse it! And I think that freaking out about every gram and milligram of fat, salt and sugar is just as bad as eating a pile of Chicken McNuggets.

    You never misuse food, which is why I love your blog! I am like you: I like it all. I eat it all. I have no food allergies. Actually, I can’t think of any Chinese with food allergies . . . maybe it’s because we leave them to die on a mountaintop?
    ;-)

    Oh, that’s so evil and not politically correct . . . I shouldn’t say that!

    • I haven’t heard of any South Asians with food allergies either. I think we are just happy to have anything to eat. Starvation will do that to you. But if anybody did have a food allergy, it would be ignored and treated like a strange anomaly, like a unicorn (kind of like gay south asians, wait did i just say that?) we can be politically incorrect together! You always make me laugh Miss Daisy!

      • I’m so glad that you don’t mind my political incorrectness!

        I’m not sure where these food allergies are coming from. Is it just me, or does it seem like almost everyone (except for Asians) have one? I met someone who claimed that she was allergic to garlic. Sure, it might have been legitimate, but I think that she just didn’t like garlic.

        Real, life-endangering food allergies must be really hard, though.

      • Don’t get me started. I am convinced that most people just don’t like something. Also the heavy reliance on process foods has caused a whole slew of food allergies that people didn’t know they had. Which is solved by cooking your own food!

  3. This looks fabulous, but a bit hard… I particularly like the cream cheese recipe with goats cheese – I’ve been into goats cheese lately (Little lambs eat ivy…)

    • It’s actually not that hard. But if you want to make the brownies out of a box and just throw it in a 9 x 13 pan along with the Chevre and cream cheese topping and fruit, I’m sure it would be easier and taste pretty dang good!

      • You’re right. It’s not that hard after all. I think it was the photo of the rack and the peeling paper that struck fear in my heart. On second look, it’s just a brownie recipe cooked in a large flat pan :)… and then decorated with the topping and fruit. And yes, I’ll stick to a scratch recipe over one in a box any day. That way it’s me who decides what goes into it.

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