Brownie Wreath

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Soft, individual chocolate brownies served with thickened cream, custard, fresh berries, icing sugar and caramel sauce! Arrange on a circular platter for a beautiful Christmas wreath.

A close up of a brownie wreath with custard on a wooden chopping board.

How gorgeous is this Brownie Wreath? I cannot wait to serve this up for Christmas dessert this year! The brownies are cooked in individual muffin tins then arranged on top of a circular platter before being topped with your favourite creamy toppings and seasonal fresh berries. Let everyone grab their own brownies and add a little custard to their plates.

A few years ago I made the beautiful Mini Pavlova Wreath. It was so popular that I decided to make a new Christmas Wreath.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Brownie Wreath

Ingredient notes:

The ingredients for brownies on a grey bench.

Flour: This recipe calls for self-raising flour as the rising agent. If you only have plain flour to hand, just add a teaspoon of baking powder at the same time as the flour.
Cocoa powder: If you like your brownies rich like me, use a high-quality cocoa like Dutch cocoa.
Butter: Some people only use unsalted butter in their baking. I am not one of them! I actually really like the saltiness from salted butter.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. Melt the butter in a large saucepan. Add the brown sugar and cocoa. Cook, stirring on a low heat until melted and combined.

Butter melting in a saucepan on the stovetop.

Melted butter, cocoa and brown sugar in a pot.

Take off the heat and let it cool for a few minutes. Add the eggs whisking well after each addition. Sift in the self-raising flour and fold the mixture until combined.

Chocolate paste in a saucepan with an egg cracked in.

Grease a 12 hole muffin tin. Divide the batter evenly between the holes. Bake for 15 minutes until just cooked in the centre, then leave to cool in the tin.

Uncooked brownie mixture in muffin tins.

Remove the brownies from the tin and arrange in a circle on a large platter.

Brownies, cream and custard arranged in a circle on a circular chopping board.

Bird's eye view of a brownie wreath on a wooden chopping board.

Decorate the platter with the custard, cream, caramel sauce and berries. Dust with icing sugar then serve immediately.

Recipe FAQs:

Could these brownies be made gluten free?

Yes! Simply swap the self-raising flour for gluten free self-raising flour. As always, check the labels on your processed food to ensure they are certified gluten free.

Could these brownies be made in advance?

Yes again! An excellent way to get ahead for this dessert would be to make the brownies and then freeze them in an airtight container. Then on the day you want to serve them, all you have to do is defrost them and assemble the platter.

Where can I get a cute santa gravy boat from?

I was gifted this gorgeous one. But, I've just seen you can get a super cute santa jug from Kmart for just $6!

A close up of a piece of brownie with custard, cream and berries on a pink plate.

Storage:

These brownies can be made ahead of time and frozen! An excellent option if you plan to serve them on Christmas Day. Simply allow the brownies to cool to room temperature, then place in an airtight container for up to 2 months (if you're that organised!). Allow the brownies to defrost before arranging them on your platter and adding your favourite toppings just before serving.

Top tips:

These brownies can be served with cream and custard, natural yoghurt or even ice cream. Add your favourite berries to the top including blueberries and caramel sauce could be swapped out for chocolate or berry sauce if you like. As always, feel free to use the recipe as a guide.

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Yield: Serves 12

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Soft, chocolate brownies served with thickened cream, custard and fresh berries.

Ingredients

Brownies

200g butter
1 cup brown sugar, 200g
½ cup cocoa
2 eggs
1 cup self-raising flour, 150g

To Serve

500g readymade custard
250g thickened cream
2 Tbsp caramel sauce
1 icing sugar
Fresh berries

Instructions

Preheat the oven to 170°C fan bake.
Melt the butter in a large saucepan. Add the brown sugar and cocoa. Cook, stirring on a low heat until melted and combined.
Take off the heat and let it cool for a few minutes. Add the eggs whisking well after each addition. Sift in the self-raising flour and fold the mixture until combined.
Grease a 12 hole muffin tin. Divide the batter evenly between the holes.
Bake for 15 minutes until just cooked in the centre, then leave to cool in the tin.
Remove the brownies from the tin and arrange in a circle on a large platter.
Decorate the platter with the custard, cream, caramel sauce and berries. Dust with icing sugar then serve immediately.

Notes

These brownies can also be made with gluten free flour.
To get ahead, brownies can be made in advance and frozen until you need them!
I used thickened cream which was great for piping on top of the brownies.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 112mgSodium: 325mgCarbohydrates: 49gFiber: 1gSugar: 31gProtein: 6g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya