This one’s for the bakers who’d rather skip the stress. A rich, chocolatey brownie gets the party treatment with whipped cream, juicy cherries, and whatever summer fruit’s floating in your fridge. It’s a wreath - but edible. Whether you go classic with strawberries or pile on dehydrated oranges and stone fruit, this festive bake is a crowd-pleaser that doubles as dessert and decoration. All the joy, none of the faff.
1. Melt the chocolate and butter
Chop the chocolate into small pieces and cut the butter into cubes. Use either method below:
Once melted, set aside to cool slightly.
2. Sift the dry ingredients
In a bowl, sift together the plain flour and cocoa powder to remove any lumps. Set aside.
3. Whisk eggs and sugar
In a large bowl, whisk the eggs and brown sugar for 5–6 minutes until pale and foamy (ribbon stage).
4. Combine the mixtures
Gently fold the cooled chocolate mixture into the eggs until fully combined. Add the sifted dry ingredients and fold through. Lastly, fold in the 50g of chopped chocolate.
5. Bake
Line a large round baking tin (or ovenproof dish) with baking paper. Spoon in the batter and smooth the top before bakeing in a preheated oven at 160°C for 28–30 minutes. Remove from the oven and allow to cool completely in the tin.
6. Decorate the wreath
Once cooled, cut a circle from the centre using a large scone cutter or small bowl to create a wreath shape. Save the centre piece for snacking. Pipe whipped cream in dots around the wreath - this acts as a base for your toppings. Decorate with your chosen fruits and festive extras - think cherries, sliced plums, strawberries, or dried orange slices. Optional: Tie a ribbon around it for bonus points.
7. Storage tip
If topped with fresh whipped cream, store the wreath in the fridge and remove 10 minutes before serving to soften slightly.
.JPG)
Feta-flecked chicken and courgette meatballs with a honey-lemon asparagus, avocado and rocket salad. Pita and garlic yoghurt on the side.
Pappardelle in a lemony cream sauce with crispy bacon, baby spinach and asparagus. A weeknight pasta in about 30 minutes.
Bacon-wrapped asparagus, a runny poached egg and a stick-blender hollandaise that comes together in a minute. Café brunch at home.
Crispy bacon, camembert, avocado, rocket and tomato chutney stacked in a soft bap. The weekend bacon butty, upgraded.
tell us what you think