Blissful berry brownie tart aka pre-travel fridge clean out

Hey there!

Fanny was baking again… This time I just wanted to use up some stuff I had laying in my fridge and as I am on a three week holiday in Argentina right now I didn’t want those things to go off while I would be away. Hence I made two delicious and super easy cakes the day before I left. They actually doubled as the dessert at a barbecue I was invited to with some of my now former classmates. It was actually kind of sad when we realised that we wouldn’t see each other for quite while now, I mean after seeing each other almost every day for four years…

Anyways while I was preparing for my baking sesh I was honestly just focussing on whatever ingredients I had to get rid of before my trip. The main ingredients I had to use up were my homemade Nutella (recipe) and some margarine I had bought for the cupcakes I made a while back. I also wanted to keep this recipe fairly simple and doable for everyone.

At first I just wanted to make a brownie yet since I wanted it to look a tad prettier I then decided to top the brownie with a coconut cream and some fresh berries. You could however totally omit the berries and the cream and just serve this as a plain brownie. Yet if you decided to do so I suggest doubling the recipe since your brownie will be very flat otherwise.

So for the brownie itself I was going for a very moist and dense version. Therefore I didn’t add much more than the Nutella. I actually just added 5 extra ingredients of which one was water, which you can’t really count. I added my usual flaxseed, kind of a staple in vegan baking as they are a great binding ingredient. Other than that I added some margarine, flour and a little bit of sugar. As I was using homemade Nutella mine wasn’t as sweet so I decided to add the extra 2 tablespoons of sugar. If however you do not care about this being vegan or not you can also use ordinary Nutella in that case I wouldn’t recommend adding any extra sugar as real Nutella is much sweeter than the homemade dairy-free version.

For my toppings I just mixed up a simple coconut cream out of coconut butter, vanilla, icing sugar and some soy yoghurt which I then topped with a load of seasonal berries. Super easy, yet very impressive looking .

I guess it is time for the recipe.

Brownie base

• 140g homemade Nutella (hazelnut chocolate spread of any kind)
• 1tbs flaxseed
• 120ml water
• 2 tbs margarine
• 2 tbs sugar
• 5 tbs flour

1. Preheat your oven to 180°C
2. Ground your flaxseed and add the water, let it sit while preparing the rest.
3. Melt the margarine then mix it with the Nutella.
4. Add the flour and sugar and your flaxseed mixture to the Nutella and margarine and mix until your batter is smooth.
5. Pour your batter into a lined baking tin and bake in your preheated oven for approx.. 15 minutes.
6. Let cool completely.

Topping

• 50g coconut butter
• 50g icing sugar
• 1tbs spy yoghurt
• 1/3 vanilla bean
• 150-200g mixed berries

1. When your brownie base has completely cooled mix coconut butter, icing sugar , soy yoghurt and the seeds of the vanilla bean until smooth and creamy.
2. Spread your mixture onto your brownie and top with whatever seasonal berries you have got available.
3. Place your Brownie tart in the fridge for the cream to set.

Voila, that was really it. This is just such an easy recipe if you quickly need to whip up a simple yet impressive looking dessert. The brownie is super moist and chocolaty with a hint of hazelnut which complements perfectly with the creamy coconut topping and the slight tang of the berries. Delish, let me tell you!

So guys have a lovely morning, afternoon or night, wherever you are in the world. I will now continue to enjoy my morning in the freezing cold Argentinian winter and this afternoon I am finally going to see my sister again after a whole entire year!!

Bisous