Mini Brownie Wreath

Prepare the filling: Mix the sweetened condensed milk and powdered milk in a saucepan, dissolving well before turning on the heat.

Add the heavy cream to the sweetened condensed milk and powdered milk mixture. Turn the heat to low and stir continuously until it reaches the consistency of soft brigadeiro.

Transfer the filling to another bowl, cover the surface directly with plastic wrap, and set aside to cool until it is firm enough for piping.

Melt the chocolate and butter together (with slightly warmed butter) in 30-second intervals in the microwave, stirring after each interval until completely smooth and glossy.

In a large bowl, mix the whole eggs and sugar just until combined.

Fold the melted chocolate and butter mixture into the egg and sugar mixture, also adding the cocoa powder.

Add the all-purpose flour to the batter and mix until you have a heavier, uniform batter.

Spread the brownie batter evenly in a greased and parchment-lined baking pan (approximately 8x12 inches / 20x30 cm).

Bake the brownie in a preheated oven at 350°F (180°C) for about 20 minutes, or until the surface looks slightly drier and crinkly.

Allow the brownie to cool completely before proceeding with cutting.

Using round cutters of different sizes (e.g., 4 inches and 1 inch), cut large discs from the brownie, then use the smaller cutter to punch out the center hole, forming the wreath shape.

Transfer the chilled filling to a piping bag fitted with a Wilton 1M tip and decorate the wreaths by piping rosettes.

Finish decorating the mini wreaths with berries (strawberries, fresh cherries, grapes), holiday sprinkles (red and green), and walnuts brushed with gold dust food coloring.