1Heat oven to 350°F. Grease 48 mini muffin cups with shortening, or line with miniature paper baking cups. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
2Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes; turn upside down onto serving plate. Cool completely, about 30 minutes.
3In 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 or until mixture coats a spoon.
4Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fruit.