1 (19 to 21 oz.) pkg. fudge brownie mix plus ingredients to make mix
2 (1 oz.) sq. white chocolate (for baking)
2 tbsp. milk
1 (8 oz.) pkg. cream cheese, softened
1/4 c. powdered sugar
1 c. thawed frozen whipped topping
1 pt. small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate (for baking; optional)

Preheat oven to 325°F. Spray cups of a mini muffin pan with nonstick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full.

Bake 14 minutes or until edges are set (do not overbake). Remove pan to cooling rack. Immediately press tops of brownie with a tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove the brownies from pan. Cool completely. Repeat with remaining batter.

Microwave white chocolate and milk, uncovered, on High 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping. Pipe mixture into cooled brownie cups, using cake decorating bag (or Ziploc with the corner cut off). Arrange strawberry slices (or cherries from cherry pie filling, kiwi, whatever you want) on top. Garnish as desired. Place in airtight container and refrigerate 1 to 3 hours before serving.