Prepare the homemade strawberry sauce - click link up above for the recipe.
Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.
In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.
Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the strawberry sauce.
Spoon a bit of strawberry into the center of each brownie. Sprinkle the top with some white chocolate chips. Cool completely in them muffin tins.
Side Note: The strawberry sauce made the brownies a bit soggy after a few days (my kids didn't care and actually thought it made the strawberry flavor seep into the brownie and made them extra tasty). If you aren't serving them all at once, I recommend adding the strawberry sauce before serving if you don't want them to be soggy.