Preheat the oven to 350°F (175°C) and prepare a mini muffin pan by lightly greasing each cup and dusting with flour.

In a large mixing bowl, combine the brownie mix, large eggs, vegetable oil, and water until smooth.

Using a 1-inch cookie scoop, fill each muffin cup about three-quarters full with the brownie batter.

Bake for approximately 12 minutes, then let cool in the pan for 15 minutes.

Whip the heavy cream until soft peaks form, then add the instant vanilla pudding and whip until stiff peaks develop.

Transfer the whipped cream into a piping bag fitted with a #21 tip.

Pipe whipped cream onto each cooled brownie, then place a fresh strawberry upside down on top and finish with a dollop of cream.