If you are really looking to impress your guests, these will be sure to do the trick. There are some great shortcuts in this recipe. I hope you enjoy them as much as I do. If you can't already tell, I have a huge sweet tooth.
1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)
2 squares of white baking chocolate
2 TBS whole milk
1 package of softened cream cheese
1/4 cup powdered sugar
1 cup of whip cream
(you can substitute frozen whipped topping but I prefer the real stuff)
1 pint of berries
(In the picture I have blackberries but I have used raspberries and strawberries)
Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray. Prepare your brownies according to the package for cake-like brownies. Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full. Bake 14 minutes or until edges start to set. Do not over bake!
Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press. Let them cool in pan for 15 minutes. Loosen the edges and gently remove from the pan. Let them cool completely.
In a microwaveable safe bowl place your chocolate and milk. Microwave in 30 second intervals; stirring completely between each time. Do this until the chocolate is completely melted. In a separate bowl combine cream cheese and powdered sugar. Mix well. Gradually stir in the white chocolate mixture until smooth. Then fold in your whipped cream.
Fill a piping bag with your white chocolate mixture. Pipe your mixture into the cooled brownie cups. Place your berries on top and serve.
***Your brownies can be made a day in advanced and stored in a airtight container***