Lightly grease a mini muffin pan then dust with flour.
In a medium mixing bowl add the brownie mix, eggs, oil and water and stir until no dry brownie mix remains.
Using a 1” cookie scoop, scoop a spoon of the brownie batter into each muffin cup, it should be about ¾ full.
Bake in the oven for 12 minutes and remove onto a cooling rack to cool for 15 minutes.
Remove each of the brownie bites, easing them out with a fork if needed and place onto the cooling rack to cool completely.
In a large mixing bowl, with a mixer and wire whip attachment, whip the cream until soft peaks form.
Add the vanilla pudding and whip again until stiff peaks. Be careful not to go beyond this point or the cream will begin to congeal.
Fill a piping bag with the cream and a #21 tip.
Cut the green off the strawberries and the tips off the small end.
Pipe a complete layer of cream on top of the brownie then sit the strawberry large end down on top of the cream. The pipe a tiny dollop on top of the strawberry to create a little Santa hat.