1 (21 oz.) package fudge brownie mix (plus ingredients to make cake like brownies)
6oz. white chocolate chips
2 T. milk
1 (8oz.) package cream cheese, softened
1/4 c. powdered sugar
1 (8oz.) container cool whip
Preheat oven to 325. Prepare brownie mix according to directions. Follow high altitude directions if applicable. Spray mini muffin pan with non-stick spray; fill each cup 2/3 full. Bake approximately 15 minutes (or until the edges are set). Remove and immediately press tops of brownies (I use Pampered Chef's mini tart shaper, but any other tool that can make indentations will do). The recipe says to allow cups to cool in pan for 15 minutes, then gently remove, but I have better luck removing them almost immediately - you decide what works best for you.
Melt white chocolate with milk on stove; cool slightly. Transfer mixture to bowl; add powdered sugar and cream cheese; mix with electric hand mixer until sooth; fold in cool whip. Fill cups with white chocolate mixture - you can use a cake decorater kit or just spoon in dollups, which is much easier! Slice strawberries and place one slice in each brownie cup.
As a finishing touch, sprinkle powdered sugar or cocoa over the cups. Makes about 55.