Fresh fruitI used raspberries, strawberries and blueberries
Caramel sauceoptional
Pastry bag and large tipoptional
Instructions
Brownie recipe:
Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.
Melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and 1 teaspoon vanilla. Gently stir in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.
Vanilla whipped cream:
In a chilled, medium-sized bowl and using chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.
To assemble:
Cut cooled brownies into desired shape with cookie cutters or a knife. Set aside.
Using a pastry bag with a large tip (I used a Wilton 1M), or carefully with a small spoon, outline your desired shape with the whipped cream on top of the brownies. Place brownies on a plate and freeze for 20 minutes to harden the whipped cream slightly.
After 20 minutes, top the tarts with your favorite fresh fruit, and if you’d like, drizzle with a little caramel sauce. Serve immediately.