What a delightful mini desert for Valentine's Day. Seriously these are delightful for any day!!!!!
Here is how I made them.....
Ingredients:
A box of your favorite Brownie Mix 18 to 20 ounce size and the ingredients to mix the brownies as stated on the box, (usually oil, eggs and water).
Softened cream cheese 8 ounce (seriously any brand will do)
2 tablespoons of granulated sugar
A can of crushed pineapple 8 ounces (drain juice)
One large banana
Fresh strawberries (I used about 12)
Chocolate Syrup
I am going to add this picture, but sorry folks, I was up at 2 am putting this together and forgot the sugar and syrup.
The first thing you will want to do is preheat your oven to 350 degrees. Then oil your 24 count mini muffin pan. I used olive oil.
Following the instructions from your brownie mix box, mix the ingredients that it calls for, on the box. My box calls for brownie mix, 2 large eggs, 1/4 cup of water and 1/2 cup of oil.
It then instructed me to mix these ingredients with 50 strokes. I used a whisk to mix.
Then you will want to use a 24 count mini muffin pan and fill each compartment 2/3 full. I used the Pampered Chef mini muffin pan and 1 tablespoon filled each compartment 2/3 full. Once I filled all the compartments, I then shook the pan lightly, so the brownie mix will settle and release any air bubbles as well as level the mix .
Place this in your preheated 350 degree oven. This is the difficult part, because all ovens are different. If you want a chewy brownie, I recommend to leave it in only 12 to 15 minutes. If you want the mix to be more of a cookie, leave it in 15 to 20 minutes. Either way, they are both delicious!!!
While the brownies are cooking, you will want to put the banana and crushed pineapple in a bowl and mix together. I usually squeeze the banana right in the peel before adding to the bowl of pineapple.
I place the cream cheese and sugar in another bowl and let them sit for a little bit, and then mix with a fork.
Add the pineapple, banana mixture to your cream cheese and sugar mixture and mix really well.
When your brownies are done baking, remove them from the oven and let them sit for about 2 minutes. Then take a mini tart shaper and press down into each brownie to make an indention into the brownie.
At this point I lay my cooling rack on top of the mini muffin pan and flip it so the brownies will fall out onto the cooling rack. They usually won't fall out until they are completely cooled, but that keeps me from filling them too soon.
Once they are completely cooled, then you are ready to fill.
You are now ready to fill the mini cups with the cream cheese and fruit mixture. I use an accent decorator, but a small spreader will work as well.
Use about half of the cream cheese mixture, and fill each brownie mini cup evenly with half of the mixture.
Cut your strawberries into thin slices and place two small slices into each cup, gently pushing into the cream cheese mixture.
I then transfer the brownie cups to my serving plate and drizzle chocolate syrup over the brownie cups. Hey and it is ok for you to drizzle the chocolate onto the plate as well. I know I personally like to sweep up the chocolate from the plate as I'm getting one of the banana split brownie cups.
Be sure and refrigerate until ready to eat......
Now you are ready to make another 24.
This make 48
Enjoy,
Debra
