Heat oven to 325˚F. Line 18 muffin cups with paper baking cups. In a medium bowl, combine all brownie ingredients (substitute Syrah Port for water); stir until well blended. Fill prepared muffin cups ½ full. Bake 23-26 minutes. Cool brownies and remove paper liners before topping with fruit.
For Fruit Topping: In a small bowl, combine fruit topping ingredients, stir gently. Chill for 1-2 hours. Top brownies with fruit and whipped cream or vanilla ice cream. Servings: 18 Adapted from Ghirardelli.com