For brownie crumbs:
1/3 cup oil
2 Tablespoons water
For chocolate mixture:
8 oz cream cheese, room temperature
1/4 cup powdered sugar
1 Tablespoon milk
1/4 cocoa powder
For carrot strawberry:
3 Tbs butter, room temperature
2 Tbs yogurt
1 cup white chocolate chips, melted
1 packet natural orange dye
12 ripe strawberries
Preheat the oven to 325 degrees and spray an 8x8 square baking pan with nonstick spray. In a large bowl, using a hand blender, mix together the eggs, oil and water. Slowly add the brownie mix and blend until a thick batter forms. Pour batter mixture into prepared pan and spread evenly. Bake 18-22 minutes. Remove from oven and cool completely.
In a medium sized bowl, using a hand blender, mix the cream cheese until smooth, then add the powdered sugar, cocoa powder and milk. Mix again one minute to combine. Place mixture into a piping bag, set aside.
To make the strawberry carrots, melt the white chocolate in a microwave safe bowl in 30 second increments until melted. Stir chocolate after each time heating. Hold the stem of the strawberries and dip them into the white chocolate, covering them completely. Transfer to a sheet pan with parchment paper to set the chocolate.
In a small bowl, blend together the butter and yogurt until smooth. Slowly add in the dry frosting mix and orange dye packet and blend until smooth. Place frosting into a piping bag and cut the tip off the end. Pipe orange frosting onto the white chocolate covered strawberries, to create the carrot.
Using your hands, crumble the brownies into large bowl, until the brownies are all small crumbs. Place one tablespoon of brownie crumbs into the bottom of 12 small pudding cups. Next cut the tip off of the piping bag with cream cheese, then pipe a layer of the cream cheese mixture on top of the brownie crumbs. Repeat this step one more time in each cup, ending with brownie crumbs on the top.
Gently push a strawberry carrot into the center of each brownie cup. Sprinkle with remaining brownie crumbs. Enjoy!