Monday, October 4, 2010

White Chocolate Brownie Cups

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*** 

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