Craving chocolate? This is the recipe for you. These little brownie cups are decadent, chocolate filled little cups of pleasure!
Tuxedo Brownie Cups – Source: Pampered Chef
|Nonstick cooking spray with flour|
|1||pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)|
|2||square (1 oz/30 g) white chocolate for baking*|
|2||tbsp (30 mL) milk|
|8||oz (250 g) cream cheese, softened|
|1/4||cup (50 mL) powdered sugar|
|1||cup (250 mL) thawed, frozen whipped topping|
|1||pint small strawberries, sliced|
*I substituted semi-sweet chocolate instead of the white chocolate – decadent double chocolate!!
- Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
- Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
- Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.
Yield: 4 dozen brownie cups