Chocolate Brownie Wreath

Cookbook author and VJ Cooks food blogger Vanya Insull presents chocolate brownies as a festive wreath, topped with berries and cherries for a knockout festive dessert.

Tips: Serve with cream and custard, yoghurt or even ice cream.
The caramel sauce could be swapped out for chocolate or berry sauce if you prefer.
Image: Lottie Hedley

INGREDIENTS:
BROWNIES
200g butter
1 cup brown sugar
½ cup cocoa powder
2 eggs
1 cup self-raising flour

TO SERVE
250g thickened cream
fresh cherries and berries
2 Tbsp caramel sauce
1 Tbsp icing sugar, to dust
500g ready-made custard

METHOD:
Preheat the oven to 170°C fan bake. Grease a 12-hole muffin tin.

Place the butter, brown sugar and cocoa in a large pot. Stir over a low heat until melted and combined. Remove from the heat and leave to cool for a few minutes.

Add the eggs one at a time, whisking well after each addition. Sift in the flour and fold gently until just combined.

Divide the batter evenly into the prepared muffin cups. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

To serve, arrange the brownies in a circle on a large platter. Decorate with piped thickened cream, cherries and berries. Drizzle with the caramel sauce, dust with the icing sugar and serve with the custard on the side.

Serves 12.

Recipe from Always Delicious
By Vanya Insull
Publisher Allen & Unwin New Zealand