Preheat oven to 160ºC fan bake or 180ºC conventional. Grease a 20-21cm round cake tin (with removable base) and line with baking paper.
Place brownie mix, butter, eggs and water in a medium mixing bowl. Mix with a wooden spoon until mixture is well combined.
Spread mixture into prepared tin. Bake for 25-30 minutes, until a skewer inserted into the centre comes out with a few moist crumbs. Allow to cool completely in tin.
Remove brownie from tin and place on a large plate or board.
Place icing mix, butter and milk in a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to high and beat for 3 minutes. Stir boiling water into icing, to make a drizzling consistency.
Whip cream to soft peaks. Spread on top of brownie, leaving a 1cm border around the edge. Decorate with fruit, then drizzle with chocolate icing. Slice into wedges to serve.
Wondering which fruit to use? Fresh or defrosted frozen berries work perfectly with the rich chocolate brownie. Try a tropical version with mango and passionfruit, or keep it simple with sliced banana. Chocolate-lovers can swap the fruit for small chocolates (i.e. m&ms, Maltesers).
Brownie is best decorated shortly before serving.
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