Tuxedo Brownie Cups
(Originally made 5/2003- my sister made these for my baby shower and they quickly became a family favorite)
* Exported from MasterCook *
Tuxedo Brownie Cups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brownie mix
plus ingredients to make cake like brownies
2 squares white baking bar
2 tablespoons milk
8 ounces cream cheese -- softened
1/4 cup powdered sugar
1 cup whipped topping
1 pint strawberries -- sliced
Chocolate garnishes
Preheat oven to 325. Spray cups of Deluxe Mini-Muffin Pan with nonstick spray with flour. Prepare brownie mix according to cake-like directions. Using small scoop, place one level scoop in each cup, filling 2/3 full. Bake 14 mins or until edges are set. Do not overbake. Remove to cooling rack. Immediately press tops with Mini-Tart Shaper to make indentations. Cool in pan 15 mins. Loosen edges and gently remove brownies from pan. Cool completely. Repeat with remaining batter. 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 powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping. Fill Easy Accent decorator fitted with closed star tip with cream cheese mixture. Pipe into cooled cups. Arrange strawberries on top of cups. Garnish with chocolate designs. Place in airtight container and refrigerate 1 to 3 hours before serving.
Source:
"Pampered Chef"
* Exported from MasterCook *
Tuxedo Brownie Cups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brownie mix
plus ingredients to make cake like brownies
2 squares white baking bar
2 tablespoons milk
8 ounces cream cheese -- softened
1/4 cup powdered sugar
1 cup whipped topping
1 pint strawberries -- sliced
Chocolate garnishes
Preheat oven to 325. Spray cups of Deluxe Mini-Muffin Pan with nonstick spray with flour. Prepare brownie mix according to cake-like directions. Using small scoop, place one level scoop in each cup, filling 2/3 full. Bake 14 mins or until edges are set. Do not overbake. Remove to cooling rack. Immediately press tops with Mini-Tart Shaper to make indentations. Cool in pan 15 mins. Loosen edges and gently remove brownies from pan. Cool completely. Repeat with remaining batter. 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 powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping. Fill Easy Accent decorator fitted with closed star tip with cream cheese mixture. Pipe into cooled cups. Arrange strawberries on top of cups. Garnish with chocolate designs. Place in airtight container and refrigerate 1 to 3 hours before serving.
Source:
"Pampered Chef"
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