For the brownies:
1 box gluten free Brownie mix (I used King Arthur Flour brand)
2 tablespoons water
2 eggs
1/2 cup vegetable oil

For the frosting:
12 T butter, softened
6 oz cream cheese, softened
3 cups powdered sugar
2 tsp vanilla extract

Sliced strawberries  

For the brownies:

1. Preheat oven to 325 degrees.
2. Prepare brownie mix. Mix together brownie mix, water, eggs and vegetable oil.
3. Prepare mini muffin tin with non-stick cooking spray and dust with cocoa powder.
4. Spoon ~1 tablespoon batter in each tin.
5. Bake at 325 degrees for 14 minutes. They should naturally sink in the middle. (If not, make indentation with spoon or thumb once cooled).
6. Remove from oven and allow to cool for 15 minutes in the pan.
7. Remove from pan and allow brownies to cool completely.

For the frosting:

1. Mix together softened cream cheese, softened butter, powdered sugar and vanilla extract.
2. Pipe frosting into cooled brownie cups.
3. Top each brownie cup with freshly sliced strawberries.
4. Serve and enjoy! Store leftovers in the refrigerator.