Preheat your oven to 350°F (175°C). Grease the 9-inch round baking pan with non-stick spray or butter to ensure easy removal of the brownies later.
In a large mixing bowl, combine the melted butter and cocoa powder, mixing until smooth. Add the granulated sugar and salt, stirring until well combined. Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Finally, fold in the all-purpose flour until just combined; be careful not to overmix.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from the oven and allow the brownies to cool in the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
In a medium bowl, beat together the softened cream cheese and unsalted butter using a whisk or an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Finally, stir in the vanilla extract until well blended.
Once the brownies have completely cooled, use a knife or pizza cutter to slice them into mini pizza-sized rounds. Spread a generous layer of cream cheese frosting over each brownie round.
Finish off your mini brownie pizzas by topping them with a colorful assortment of diced fresh fruit. You can get creative with the fruit combinations, using your favorites for a personalized touch.
Arrange the Mini Brownie Fruit Pizzas with Cream Cheese Frosting on a serving platter. They’re best enjoyed fresh, but you can also refrigerate them for a couple of hours before serving for a cool, refreshing treat.
