*This is a recipe I got from Pampered Chef
Servings: 48 (1 brownie cup) 3 points per serving
1 package fudge brownie mix plus ingredients to make cake-like brownies
2 (1 oz.) squares white chocolate for baking
2 Tbsp. milk
1 package 8 oz cream cheese
1 pint small strawberries sliced
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1. Preheat oven to 325 degrees, spray cups of mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions. Using small scoop, 1 scoop of batter in each cup, filling cups 2/3rds full. Bake 14 minutes, or until edges are set. Do not overbake.
2. 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.
3. Microwave white chocolate and milk on high for 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill baggy with cream cheese mixture. Cut hole in one corner, pipe cream cheese mixture into cooled brownie cups. Slice strawberries and arrange on top of brownie cups. Place in airtight container and refrigerate 1-3 hours before serving.
**Can garnish with orange zest and mint leaves, or drizzle with melted chocolate if desires.
