1. Preheat oven to 325°F. Spray mini muffin pan with nonstick cooking spray for baking. Prepare brownies according to package instructions for cake like brownies. Fill each cup ⅔ full. Bake 14 minutes or until edges are set. Don't overbake.
2. Remove pan. Immediately press brownie tops with a mini tart tamper to make indentations. Let cool in pan 15 minutes. Loosen edges and gently remove brownie cups from pan. Wash pan and repeat with another batch.
3. Microwave white baking chocolate and milk, uncovered, on high 1 minute. Stir until smooth. In another bowl, combine cream cheese and powdered sugar (mix well). Stir in white chocolate mixture gradually until smooth. Fold in whipped topping.
4. Use an icing bag with a star tip to pipe cream cheese mixture on the brownies. Garnish with strawberries, blueberries, or whatever you wish. Refrigerate 1-3 hours before serving.
