1 pkg. (19-21 oz.) fudge brownie mix
2 squares (1 oz. ea.) white chocolate
2 T of milk
1 pkg. (8 oz.) of cream cheese, softened
¼ cup of powdered sugar
1 cup of whipped topping
1 pint of small strawberries, sliced

Desired garnish, orange zest, mint leaves, melted semi-sweet chocolate, chocolate curls

Directions: Preheat oven to 325 degrees. Spray cups of a mini-muffin pan with cooking spray or use mini-muffin liners. Prepare baking mix according to package directions for cake-like brownies. Fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not over bake).

Remove pan to cooling rack. Make a small indentation in top of each brownie. Cool in pan for 15 minutes and gently remove brownies from pan. Cool completely.

Microwave white chocolate and milk in small bowl, uncovered, on high one minute; stir until smooth. Cool slightly.

Combine cream cheese and powdered sugar in bowl and mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Put mixture into a decorator bag with a star tip and pipe cream cheese mixture into cooled brownie cups (you may also drop by teaspoonfuls if you do not have a decorator bag).

Arrange strawberry slices on top and garnish as desired.

Place in airtight container and refrigerate one to three hours before serving. Makes four dozen.

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