Preheat the oven to 160°C fan forced. Grease and line the base of 2 x 20cm square brownie tins with baking paper.

MIX

1. In a large bowl, combine melted butter with eggs and 1/2 cup of water.
2. Add brownie mixes to the bowl and hand mix with a whisk or spatula until the brownie batter is smooth and glossy.
3. Divide the batter evenly into your prepared tins.

BAKE

1. Bake for 30 minutes, then allow them to cool in the tin before slicing into 16 pieces.

RASPBERRY COULIS

1. Add frozen raspberries, powdered sweetener and 2 tbsp water to a small saucepan and turn the heat to medium.
2. Stir to combine and break up the raspberries just a little.
3. Bring to a slow rolling boil, stirring occasionally until the liquid has thickened then remove from the heat.
4. Pour the coulis into a glass bowl over a sieve to remove most of the seeds and set in the fridge while you whip the cream.

WHIP

1. Pour cream into a large bowl, then, using an electric mixer, beat cream on high speed until soft peaks form.

ASSEMBLE

1. Arrange brownie pieces in a circle on your serving plate and top each with a dollop of whipped cream.
2. Slice strawberries into quarters and place them on top, along with the fresh raspberries.
3. Lastly, drizzle the wreath with raspberry coulis and decorate with White Chocolate Raspberries.
4. Serve and enjoy!