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1 pkg (425-450 g) fudge brownie mix (plus ingredients to make brownies) 1
2 1/2 squares (1 oz/30 g each) white chocolate 2 1/2
2 tbsp milk 30mL
1 pkg (250 g) cream cheese, softened 1
2 tbsp icing sugar 30mL
1 cup frozen whipped topping, thawed 250mL
1 pint small strawberries, sliced 500mL
Orange zest, mint leaves, melted semi-sweet chocolate (optional)
1. Preheat oven to 325°F/160°C. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Prepare brownie mix according to package directions. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove Pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in Pan 8-10 minutes. Loosen edges and gently remove brownies from Pan. Cool completely. Wash Pan, spray with cooking spray and repeat baking with remaining batter.
3. Microwave white chocolate and milk in Small Micro-Cooker™, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and icing sugar; mix well using Bamboo Spoon. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent™ Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus™; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
Yield: 4 dozen
Per serving: 85 calories; 1.1 g protein; 5.3 g total fat; 1.9 g sat fat; 9.1 g carbohydrate; 0.1 g fibre; 10 mg cholesterol; 47 mg sodium
Cook's Tip: Brownie cups can be baked, cooled and stored in airtight container at room temperature up to 1 day before filling. Do not make the white chocolate filling ahead of time. As it becomes too firm when refrigerated and cannot be piped with the Decorator.