Preheat oven to 350°. Coat 2 mini-muffin pans with cooking spray. In a small bowl, combine first 6 ingredients. In a large bowl, combine remaining ingredients except whipped topping and strawberries and stir. Add the flour mixture and stir. Pour batter into muffin pans and bake for 15 minutes.
Cut the stem sides of strawberries so they are flat. Spread whipped topping on top of each brownie and place a strawberry, flat side down, on topping. Drop a dollop of whipped topping on each strawberry. Yield: 32 servings.
Nutritional Facts (per brownie): Calories: 69; Fat: 2g; Saturated Fat: 0; Cholesterol: 6mg; Sodium: 16mg; Carbohydrates: 11g; Fiber: 0; Protein: 2g