1 pkg (19-21 oz) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 1-oz squares White Chocolate for baking
2 Tbsp Milk
1 8-oz package Cream Cheese, softened
1/2 C Powdered Sugar
1 C thawed, frozen Whipped Topping OR 1 C whipped Whipping Cream
1 pt small Strawberries, sliced (optional)
Orange Zest (optional)
Mint Leaves (optional)
Melted Semi-sweet Chocolate for baking (optional)
Preheat oven to 325° F. Spray cups of mini muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Using small scoop, place 1 level scoop of batter in each cup, filling cups ⅔ full. Bake 14 minutes or until edges are set. Do not over bake.
Remove pan to cooling rack. Immediately press tops of brownies with mini tart shaper (from Pampered Chef) or a measuring cup that is slightly smaller than the mini muffin. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat for remaining batter.
Microwave white chocolate and milk, uncovered, on high 1 minute; stir until smooth. Cool slightly. In bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill decorator tube fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. If desired, slice strawberries and arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate if desired. Place in airtight container and refrigerate 1-3 hours before serving.
