This indulgent, tasty, easy, quick mix and bake brownie tart combination is delicious. It is soft and fudgy on the inside and served with a drizzle of hot chocolate sauce and fresh strawberries is moorish. It is best eaten warm with a scoop of ice cream but can be kept in the fridge for later, if you can resist. Enjoy!
Ingredients Chocolate fudge brownie tart 3 eggs
1/4 cup butter, melted (or nuttelex if lactose free)
3/4 cup sugar
1 tbsp vanilla essence
1/4 cup cocoa or cacao
1/2 cup flour (gluten free if required)
1/4 cup desiccated coconut
1/2 tsp baking powder
1/8 tsp salt
Hot chocolate sauce (optional) 2 tbsp cocoa or cacao
2 tbsp maple syrup
1 tbsp milk, exclude if you want it dark (lactose free if required)
1/8 tsp vanilla essence
1 tbsp coconut oil
To serve Icing sugar, to dust (optional)
Strawberries, to serve (optional)
Ice cream (optional)
Preheat the oven to 175 degrees. Grease or line a 24cm pie dish with baking paper.
Put the eggs, butter, sugar, vanilla essence and cocoa in a bowl and beat until combined.
Beat the eggs, butter, sugar, vanilla essence and cocoa in a bowl
Sift the flour, salt and baking powder into a bowl, add the desiccated coconut and whisk to combine. Add the combined flour and coconut to the egg mixture and beat until combined and smooth.
The mixture will look grainy as you start to beat then will become smooth
Pour into the pie tray and bake for 30-35 minutes, until the centre has risen and looks puffed up.
Pour the mixture into the pie dish
Take the tart out of the oven and cool for 5 minutes in the pie dish before gently placing on a serving plate, dusting with icing sugar and slicing.
In the meantime, while the tart is cooling, make the hot chocolate sauce, if desired. Place the cocoa, maple syrup, milk, vanilla essence and coconut oil in a mug, stir to combine. Heat in the microwave for 30 seconds. Stir and drizzle on top of a slice.
Indulge and pour hot chocolate fudge sauce over the top
Serve with fresh cut strawberries and ice cream (if desired). Enjoy!