Tuxedo Brownie Cups

Preheat oven to 325°F. Spray cups of a Mini Muffin Pan with nonstick cooking spray for baking. (See Cook's Tips.) Prepare the brownie mix according to package directions for cake-like brownies. Using a Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake for 14 minutes or until edges are set. Do not overbake.
Remove pan to a Stackable Cooling Rack. Immediately press tops of brownies with Mini Tart Shaper to make indentations. Cool in the pan for 15 minutes. Loosen the edges and gently remove brownies from the pan. Cool completely. Wash the pan, spray with cooking spray and repeat baking with the remaining batter.
Microwave the white chocolate and milk in Small Micro-Cooker®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In a Classic Batter Bowl, combine the cream cheese and powdered sugar; mix well. Gradually stir in the white chocolate mixture until smooth. Fold in the whipped topping.
Fill the Easy Accent® Decorator fitted with the closed star tip and the cream cheese mixture. Pipe the cream cheese mixture into the cooled brownie cups. Slice the strawberries using the Quick Slice; arrange on tops of brownie cups. Garnish with the orange zest and mint leaves, or drizzle with melted semi-sweet chocolate, if desired. Place in an airtight container and refrigerate 1–3 hours before serving.

Ingredient :

1 pkg (19-21 oz/450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz/30 g) each white chocolate for baking
2 tbsp (30 mL) milk
1 pkg (8 oz/226 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and melted semi-sweet chocolate for baking (optional)