Box Mix Thanksgiving Brownie Pizza
You will love this recipe for Thanksgiving Brownie Pizza if your fall schedule is packed and you still want a showstopper dessert. It looks like a festive candy-loaded pizza, tastes like a rich brownie, and comes together with simple pantry staples. This is one of those easy Thanksgiving desserts that feels special enough for the holiday table, but is relaxed and fun enough for a casual Friendsgiving, office potluck, or cozy night in. If you are looking for Thanksgiving treats for kids that also make the adults happy, this one checks every box.
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Ingredients Thanksgiving Brownie Pizza with Chocolate Ganache
Brownie Crust
- 1 box brownie mix, approximately 18 ounces
- Eggs, oil, and water called for on the box
- Nonstick cooking spray
Chocolate Ganache
- 1 cup semisweet chocolate chips (about 6 oz)
- 5-6 Tbsp heavy cream
- Pinch of salt, optional
Decorations
- ¼-½ cup fall-colored chocolate candies, such as M&M’s
- ¼ cup candy corn
- 2 tablespoons fall sprinkles
How to Make Thanksgiving Brownie Pizza
1. Preheat the oven. Preheat your oven according to the temperature listed on the brownie mix box, usually 325°F or 350°F.
2. Prepare the pizza pan. Lightly grease a 12-inch round pizza pan with a raised rim. For easier removal, line the bottom with a circle of parchment paper and lightly grease the parchment. Make sure your pan has a rim that can contain the batter. Do not use a completely flat pizza stone (I used a tart pan, because I couldn’t find my pizza pan!).
3. Make the brownie batter. Prepare the brownie batter according to the package directions using the eggs, oil, and water listed on the box.
4. Spread the batter. Pour the brownie batter into the prepared pizza pan. Spread it into an even layer, making sure the batter does not extend above the pan’s rim.
5. Bake the brownie base. Bake according to the package directions for a similarly sized pan, beginning to check it at approximately 7 minutes early. I actually ended up baking mine about 5 minutes less than what I thought I would have to for the size pan I was estimating, so just make sure you’re watching. The brownie is ready when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
6. Cool completely. Place the pan on a wire rack and allow the brownie to cool completely before adding ganache.
7. Make the chocolate ganache. Place the semisweet chocolate chips in a heat-safe mixing bowl with the heavy cream. Microwave for 30 seconds and stir. Microwave for another 20-30 seconds and stir until the chocolate chips are completely melted into the cream. If you need to microwave for another 20-30 seconds, you can, it all depends on the strength of your microwave.
8. Let the ganache thicken. Allow the ganache to cool at room temperature for approximately 20–30 minutes, stirring occasionally. It is ready when it has thickened to a soft, spreadable consistency and no longer runs quickly from the spoon.
9. Add the ganache. Spread the thickened ganache over the brownie, leaving a narrow border visible around the edge to resemble a pizza crust.
10. Mark the slices. Use a knife to lightly mark the brownie pizza into 10–12 wedges. These lines will help you arrange the toppings and make the brownie easier to cut after decorating.
11. Decorate the brownie pizza. While the ganache is still soft enough for the toppings to adhere, decorate each section with fall-colored chocolate candies, candy corn and sprinkles.
12. Allow the ganache to set. Let the decorated brownie pizza stand at room temperature for 30–60 minutes, or until the ganache is set enough to slice. For especially neat slices, refrigerate it for approximately 15 minutes. Avoid chilling it for too long, since that can make the brownie and ganache overly firm.
13. Slice and serve.Cut the brownie pizza along the marked lines using a plastic cake cutter (a knife might damage your pan). Wipe the knife clean between cuts for the neatest wedges. Serve at room temperature for the best fudgy texture.
Pro Tips
- Use fudgy brownie mix. A fudgy style mix (rather than “cake like”) gives you a richer, chewier base that holds up well under the frosting and candy.
- Chill to make slicing easier. If you have time, pop the frosted, decorated brownie pizza into the fridge for 20–30 minutes before slicing. It firms up the frosting and makes clean slices much easier.
- Prep ahead for busy holidays. Bake the brownie base a day ahead. Wrap tightly once cooled and keep at room temperature. Frost and decorate the next day, a few hours before serving. This is perfect when you already have a full oven of Thanksgiving desserts.
- Set up a topping “bar” for kids If you want this to double as an activity, set out bowls of toppings and let everyone decorate their own slice. It turns dessert into a fun Thanksgiving treat for kids.
- Avoid overbaking. Since the brownie is thin, it can go from perfectly fudgy to dry quickly. As soon as the center looks set and the toothpick has a few moist crumbs, pull it out.
- No pizza pan; no problem. I used a tart pan that was about 10 inches in diameter. You could also use an 8×8 square baking pan for a really thick crust, or a 9×13 pan for a thinner crust. Really, any pan is fine, as long as you watch the baking time so the brownies don’t burn.
FAQs
Can I make Thanksgiving Brownie Pizza the night before?
Yes, you can. I like to bake the brownie base the night before and store it tightly wrapped at room temperature. Frosting and decorating a few hours before serving keeps everything fresh and the toppings crisp. If you fully assemble it the night before, store it covered in the fridge and let it sit at room temp for about 20 minutes before serving.
What size brownie mix works best?
A standard 18 ounce box of brownie mix works perfectly for a 12 inch pizza pan. If your mix is slightly smaller, your crust will just be a bit thinner; keep a close eye on the baking time and start checking earlier.
How do I keep the brownie from sticking to the pan?
Grease the pan, then add a parchment circle and grease the parchment too. Once cooled, gently loosen the edges with a knife and slide the brownie onto a board. If you prefer zero stress, simply serve it right from the pizza pan.
Can I use canned frosting instead?
Absolutely. If you are extra short on time, a can of chocolate frosting spreads beautifully over the cooled brownie crust. The homemade ganache tastes richer, but canned frosting still makes this one of the fastest Thanksgiving desserts to throw together.
How should I store leftovers?
Store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, let the slices sit out for 10–15 minutes before eating so the brownie softens a bit.
Can I make this gluten free?
Yes. Use your favorite gluten free brownie mix and check that all your toppings are gluten free. Bake just until set and slightly fudgy, since some gluten free mixes can dry out more quickly.
I love this Thanksgiving Brownie Pizza because it looks like something you spent all afternoon on, but it secretly starts with a simple box of brownie mix. It is quick, festive and flexible enough to work for any fall gathering, from school parties to big family dinners packed with Thanksgiving desserts. If you want a dessert that delivers full brownie flavor, playful candy toppings and minimal stress, this one belongs on your holiday baking list.
Thanksgiving Brownie Pizza
Equipment
- 1 pizza pan a rectangular baking dish or a wide tart pan can also work in a pinch
Ingredients
Brownie Crust
- 1 box brownie mix approximately 18 ounces
- Eggs, oil, and water in the amounts called for on the box
- Nonstick cooking spray
Chocolate Ganache
- 1 cup semisweet chocolate chips about 6 oz
- 5-6 Tbsp heavy cream
- 1 Pinch of salt optional
Decorations
- ¼-½ cup fall-colored chocolate candies such as M&M’s
- ¼ cup candy corn
- 2 Tbsp fall sprinkles
Instructions
- Preheat your oven according to the temperature listed on the brownie mix box, usually 325°F or 350°F.
- Lightly grease a 12-inch round pizza pan with a raised rim. For easier removal, line the bottom with a circle of parchment paper and lightly grease the parchment. Make sure your pan has a rim that can contain the batter. Do not use a completely flat pizza stone (I used a tart pan, because I couldn’t find my pizza pan!).
- Prepare the brownie batter according to the package directions using the eggs, oil, and water listed on the box.
- Pour the brownie batter into the prepared pizza pan. Spread it into an even layer, making sure the batter does not extend above the pan’s rim.
- Bake according to the package directions for a similarly sized pan, beginning to check it at approximately 7 minutes early. I actually ended up baking mine about 5 minutes less than what I thought I would have to for the size pan I was estimating, so just make sure you’re watching. The brownie is ready when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Place the pan on a wire rack and allow the brownie to cool completely before adding ganache.
- Place the semisweet chocolate chips in a heat-safe mixing bowl with the heavy cream. Microwave for 30 seconds and stir. Microwave for another 20-30 seconds and stir until the chocolate chips are completely melted into the cream. If you need to microwave for another 20-30 seconds, you can, it all depends on the strength of your microwave.
- Allow the ganache to cool at room temperature for approximately 20–30 minutes, stirring occasionally. It is ready when it has thickened to a soft, spreadable consistency and no longer runs quickly from the spoon.
- Spread the thickened ganache over the brownie, leaving a narrow border visible around the edge to resemble a pizza crust.
- Use a knife to lightly mark the brownie pizza into 10–12 wedges. These lines will help you arrange the toppings and make the brownie easier to cut after decorating.
- While the ganache is still soft enough for the toppings to adhere, decorate each section with fall-colored chocolate candies, candy corn and sprinkles.
- Let the decorated brownie pizza stand at room temperature for 30–60 minutes, or until the ganache is set enough to slice. For especially neat slices, refrigerate it for approximately 15 minutes. Avoid chilling it for too long, since that can make the brownie and ganache overly firm.
- Cut the brownie pizza along the marked lines using a plastic cake cutter (a knife might damage your pan). Wipe the knife clean between cuts for the neatest wedges. Serve at room temperature for the best fudgy texture.
