| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pizza |
4 |
Servings |
INGREDIENTS
|
|
Crust: |
| 4 |
|
Squares unsweetened |
|
|
Chocolate — (4 ounces) |
| 3/4 |
c |
Butter — (1 1/2 sticks) |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Almond extract |
| 1 |
c |
All-purpose flour |
|
|
Topping: |
| 8 |
oz |
Pk cream cheese, — softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Chopped toasted pecans |
| 2 |
sl |
Bananas |
| 2 |
pt |
Raspberries |
|
|
Melted semisweet chocolate |
|
|
Chips for garni |
INSTRUCTIONS
Preheat oven to 350 degrees. Line a 12 by 1-inch deep, round pizza pan
with foil. Butter foil. Melt unsweetened chocolate and butter together in
top of double boiler stirring until smooth. Stir in sugar until dissolved.
Whisk in eggs and almond extract. Blend well. Stir in flour. Stir with
whisk until well blended.
Spread batter over pizza pan. Bake 30 minutes. For topping: Mix together
cream cheese, sugar, egg and vanilla extract. Blend until smooth. Pour
mixture over brownie crust. Bake another 10 minutes or until toothpick
inserted comes out with dry, fudgey creams attached. Do not overbake. Cool
in pan. Lift brownie pizza out of pan with edges of foil. Peel off foil.
Place on serving plate. Sprinkle chopped pecans over all. Arrange bananas
and raspberries over top in concentric circles. Drizzle with melted
chocolate. Cut in wedges just like a pizza with a pizza cutter. Recipe By
:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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