Pampered Chef Recipes
Tuxedo Brownie Cups
Ingredients
- 1 (19 to 21 ounce) package fudge brownie mix (plus ingredients to make mix)
- 2 (1 ounce) squares white chocolate for baking
- 2 tablespoons milk
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup thawed, frozen whipped topping
- 1 pint small strawberries, sliced
- Orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)
Instructions
- Heat oven to 325 degrees F. Spray cups of deluxe 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 for 14 minutes or until edges are set (do not over-bake).
- Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan for 15 minutes.
- Loosen edges and gentle 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 the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired.
- Place in airtight container and refrigerate for 1 to 3 hours before serving.
Notes
To get even strawberry slices, slice them using the egg slicer.
Attribution
Recipe credit: Pampered Chef