Brownie crust: Pre-heat oven to 350. Grease a cupcake tin, you only need to grease six of the molds. Mix canola oil and butter, add cocoa and stir until well blended.

in a small bowl beat egg with a fork. Add sugar and vanilla, beat well and add the chocolate mixture. Add flour and salt. Stir in chocolate chips. Fill 5 to 6 cupcakes tins with batter and bake for 10-12 minutes. (I recommend under baking them just a little, to ensue a super moist crust. Allow to cool and then crumble and divide evenly between 6 serving dishes. Press into the bottoms and up the sides about half an inch. Set aside.

Brownie Batter Filling: In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon out of mixing bowl and set aside. Place the 1 1/8 cups flour, 6 tablespoons cocoa powder, sugar, salt, vanilla, cream cheese and milk into same mixing bowl the cream was just in and whip until smooth. Gently fold in half the whipped cream. Spoon or pipe over top the brownie crusts. Top with remaining whipped cream and garnish with mini chocolate chips if desired. Refrigerate until ready to serve.