Brown the butter

• Melt the butter in a saucepan over medium heat until it turns golden and nutty.
• Let it cool slightly before using.

Make the brownie batter

• Whisk the brown butter with the caster sugar, brown sugar and eggs.
• Fold in the melted dark chocolate, cocoa powder, flour, salt and chocolate chips.

Chill the brownies

• Pour the batter into a lined baking tray.
• Chill in the fridge for 4 days before baking.

Bake and freeze the brownies

• Bake the brownies until just set.
• Pop them in the freezer for 30 minutes, then slice and serve.

Make the cookie dough

• Cream the brown butter with the sugars, then beat in the eggs, vanilla and coffee.
• Fold in the flour, baking soda, salt and chocolate chips.

Freeze the cookie dough

• Scoop the dough into balls and place on a tray.
• Freeze for two days before baking.

Bake the cookies

• Bake the frozen dough balls until gooey in the middle and crispy at the edges.
• Cool on the tray for a few minutes.

Bake the vanilla sponge

• Beat the butter and sugar, then add the eggs, vanilla and flour to make a simple sponge.
• Bake until golden and springy, then cool completely.

Shape the cake pops

• Crumble the cooled sponge into a bowl.
• Add the milk and sprinkles and mix until it holds together.
• Roll into balls, insert the sticks and chill.

Coat the cake pops

• Dip each cake pop into the melted white chocolate.
• Decorate with sprinkles and let set.

Make the pizza dough

• Mix the flour, yeast, salt, olive oil and lukewarm water into a dough.
• Knead until smooth and let rise until doubled.

Set up the pizza station

• Divide the dough into balls and roll out.
• Spread with tomato passata and top with mozzarella and the toppings of choice.
• Bake the pizzas until the crust is golden.

Prepare the guacamole

• Mash the avocado with the lime juice, red onion and salt.
• Fold in the diced tomato and chopped basil.

Make the bruschetta

• Toast the sliced baguette.
• Top with diced tomato, basil and a drizzle of olive oil.

Serve the brunch

• Spread the guacamole on the sliced bread for the avocado toast.
• Set up the chocolate fountain with fruit and marshmallows for dipping.