Brownie Cookie Pizza Using Brookie Mix

For Brownie Cookie Pizza: 
• SwissBake® Brookie Mix – 1000g  
• Butter, unsalted & softened – 260g 
• Water – 100g 
 
For Dark Chocolate Ganache: 
• Dark Chocolate – 200g 
• Heavy Cream – 100mL 

For Milk Chocolate Ganache: 
• Milk Chocolate – 200g 
• Heavy Cream – 100mL 

For White Chocolate Ganache: 
•  Chocolate – 200g 
• Heavy Cream – 100mL 

For Brookie Base:  

Place the SwissBake® Brookie Mix, unsalted butter & water into the mixing bowl.  
Mix the ingredients together on slow speed for 1minute.  
Scrape down the mixture and blend again for 6-8 minutes on medium speed until the dough cohesive.  
Flatten the brookie dough into a pizza pan to form a round base. Each brookie pizza will require 150 grams of dough.  
Ensure the dough is evenly spread to achieve a uniform shape during baking.  
Bake the dough at 160°C to 180°C for 11-13 minutes or until the cookie base is baked evenly.   
Once the cookie is little warm, cut it into wedges. 

For Ganache: Heat 100 ml of heavy cream in a saucepan until it simmers. Pour the heated heavy cream over  200g of chocolate and stir until smooth. Let it cool slightly. Repeat the same process for other two types of chocolate ganache. 

Final Assembling: Alternately spread the three types of chocolate ganache on each wedge.  Top with your choice of toppings, such as chopped nuts, chocolate chips, or sprinkles.  Serve immediately for the best experience!