Summer fruit brownie pie from Alexandra Diaz et Geneviève O'Gleman
Summer fruit brownie pie

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 125 mL (1/2 cup) sugar
  2. 2 eggs
  3. 125 mL (1/2 cup) milk
  4. 60 mL (1/4 cup) canola oil
  5. 5 mL (1 tsp.) pure vanilla extract
  6. 180 mL (3/4 cup) whole wheat flour
  7. 45 mL (3 tbsp.) ground flaxseed
  8. 5 mL (1 tsp.) baking powder
  9. 80 mL (1/3 cup) cocoa powder
  10. 80 mL (1/3 cup) semi-sweet chocolate chips
  11. 250 mL (1 cup) 35% M.F. whipping cream
  12. 30 mL (2 tbsp.) sugar
  13. 125 mL (1/2 cup) plain Greek yogurt
  14. 375 mL (1 1/2 cups) your choice of berries (strawberries, raspberries, blackberries, and blueberries)
  15. 1 ripe peach, thinly sliced

  1. About 20 little balls of your choice of fresh melon (about 1/2 melon)
  2. 30 mL 2 tbsp. toasted coconut flakes

Directions

  1. Preheat oven to 180°C (350°F). Place rack in middle of oven.
  2. Butter a 25 cm (10 in.) pie plate.
  3. In a large bowl, whisk sugar, eggs, milk, oil, and vanilla.
  4. Sprinkle flour, flaxseed, baking powder, and cocoa powder over wet ingredients.
  5. Blend together with a fork.
  6. Stir in chocolate chips.
  7. Pour mix into pie plate and bake for 12 minutes. Once out of the oven, let cool for 5 minutes.
  8. In the meantime, whip whipping cream and sugar using an electric mixer on high speed until full and firm.
  9. Gently fold in yogurt with a rubber spatula.
  10. To serve, top brownie with light whipped cream, fresh fruit, and coconut flakes.

CHEF’S SECRET

For a moister and thicker pie, use a 23 cm (9 in.) pie plate instead.

The brownie keeps 3 days in the fridge in an airtight container without the whipped cream and fruit. Heat 10 to 15 seconds in the microwave to remoisten before adding toppings.

Use a melon baller to scoop out perfect melon balls.
If you don’t have one, use a vegetable peeler for thin ribbons of melon. The result is just as fresh and nice to look at!

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