Preheat your oven to 350 degrees F. Grease a rimmed 12-inch or 14-inch round pizza pan (with no holes!) with non-stick cooking spray and set aside.
Prepare the brownie mix according to box directions for a "fudge" consistency. (if the option is listed)
Transfer the batter to the prepared pan and use a rubber spatula to spread the batter out in an even layer.
Bake for 15 minutes. The brownies should have the typically flaky film over the top and the edges should be firm.
Remove from the oven and let the brownie cool in the pan for at least 2 hours on a wire rack.
Prepare the topping by beating the cream cheese until smooth in a large mixing bowl. Then slowly add the heavy cream while mixing on medium-low speed. Add the vanilla and powdered sugar and beat for 1 to 2 minutes on medium-high speed until everything is thick and fluffy.
Spread the cream cheese mixture over the top of the brownie. Top with fresh fruit and cut into 8 slices. (Refrigerate until ready to serve.)
Notes
Store any leftovers covered with plastic wrap in the fridge.
This recipe has been tested with Betty Crocker and Duncan Hines Brownie Mixes. BC doesn’t contain any leavening agents, but DH does and both brands worked fine. The BC was a firmer brownie overall and didn’t really rise. The DH rose slightly and was a fluffier fudge consistency (this is what’s pictured in the photos).
This recipe uses a regular (18oz) box of brownie mix, not a family-size box.
Regular whipped cream (without any cream cheese) or thawed Cool Whip whipped topping may be used instead if you prefer.
You can substitute any fruit you like on top of this brownie pizza. Berries and cherry both go great with chocolate and are highly recommended.