Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.

Bake 18 to 21 minutes, or until toothpick inserted comes out clean. Do not over bake! Cool 10 minutes before removing from pan.

Cool completely, about 30 minutes. Carefully remove paper liners, if desired.

In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes.

Spoon about 1 tsp. chocolate mixture onto each brownie. Garnish with fresh blackberries; serve!