Peanut Butter Berry Brownie Pizza

Ever heard the expression “Waste not, want not?”

Of course you have. But have you ever really thought about it? What does it mean? If I don’t waste the half-eaten banana my kid left on the floor by hurling it immediately into the garbage, then…I’ll eat it? And I won’t be hungry?

I mean, I’ve done that. Eaten scraps my family leaves around. But I gotta tell you, I still want. Food. Of my own. That wasn’t left on the floor. Or in a doll’s bed.

While I do admit (and yes, I’m ashamed) to being pretty wasteful in some aspects of my life, I am very good about using what I have in the kitchen. Last week I made these S’more Brownie Cupcakes and I had brownie batter left over. So what better to do than take the batter, put it in a tart pan, bake it up and make a brownie pizza?

As you know, I’m a peanut butter girl. But I also like lots of fresh fruit in the summertime. So, with peanut butter and jelly in mind (but not exactly jelly, if you catch my drift), I chopped up some strawberries and put them on top of this amazing peanut butter topping.

If you can imagine the consistency of thick caramel, that’s the exact consistency of this peanut butter topping as well. You make it by melting peanut butter and condensed milk on the stove until it combines and thickens. It’s just beyond.

Then you sprinkle on your strawberries, drizzle on some melted milk chocolate chips, and presto! A pizza I can get behind eating.

Wait, what? Who doesn’t love all kinds of pizza? I have no idea. But this kind is pretty amazing. You can have this for dessert after you eat…pizza!

So waste not, want not. Use what you have. And never, ever ever waste brownie batter. It’s a sin and you will be punished.

Brownie Base:

*For this recipe, use the leftover brownie batter from my S’more Brownie Cupcakes.

Peanut Butter Topping:

• 14 oz. can sweetened condensed milk (I used fat-free)
• 1 cup peanut butter
• chopped strawberries
• 3/4 cup milk chocolate chips, melted

Instructions:

Preheat the oven to 350. Using a tart pan with a removable bottom, coat in cooking spray.

Spread the remaining batter in a thin layer onto the pan. Bake for 10-15 minutes until set.

While the base is cooling, make the peanut butter topping. Melt the peanut butter and condensed milk together on the stove over low heat, stirring until smooth.

Pour the peanut butter mixture over the brownie base and spread it evenly using an offset spatula or knife.

Press the strawberries into the topping. Then melt the chocolate chips and quickly drizzle the chocolate over the top.

Chill for one hour. Cut into wedges and serve.