Tuxedo Brownie CupsPer Lisa's Request:
1 Package (19 to 21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 Squares (1 ounce each) white chocolate for baking (or white choco chips work too)
2 Tbs milk
1 package (8 ounces) cream cheese, softened
1/4 C powdered sugar
1 C Thawed, frozen whipped topping (or half the container)
1 pint small strawberries, sliced
Orange zest, mint leaves and melted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325* F. Spray cups of mini-muffin pan with nonstick cooking spray for baking. 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 bowl, uncovered, on HIGH 1 minute: stir until smooth. Cool slightly in 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; 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 to 3 hours before serving (this doesn't have to be done).
Hint: I tried making the brownies in the Pampered Chef mini-muffin pan and in the Martha Stewart one and for some reason the Martha Stewart pan did not work. Please let me know if you try these in a different pan and can get the brownies to set up. You may just need to cook the brownies for longer than stated above.