Tuxedo Brownie Cups

Tuxedo Brownie Cups

1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)

2 squares (1 oz each) white chocolate for baking

1 tablespoons milk

1 Package (8oz) cream cheese, softened

¼ cup powdered sugar

1 cup thawed, frozen whipped topping

1 pint small strawberries, sliced

Orange zest, mint leaves and milted semi-sweet chocolate for baking (optional)



1. Preheat oven to 325◦F. Spray cups of Deluxe Mini- Muffin Pan with nonstick cooking spray for baking (I personally love Bakers Joy). 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 over bake.

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 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.

4. 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 leave or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.