19-21 oz pkg fudge brownie mix, (plus ingredients to make cake-like brownies)
2, 1-oz squares white chocolate for baking
2 Tbsp milk
8-oz pkg cream cheese, softened
1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
1 pint small strawberries, sliced
semi-sweet chocolate for baking, melted
orange zest, optional
mint leaves, optional
Preheat oven to 325˚F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. 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 2/3 full. Bake 14 minutes or until edges are set. Do not overbake.
Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
Microwave white chocolate and milk in Small Micro-Cooker, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Fill Easy Accent Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus; arrange on tops 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.
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