Grease 36 mini muffin cups or line with miniature paper baking cups. Make brownie batter as directed on package, using water, oil and eggs. Fill muffin cups about 3/4 full (about 1 tbsp/15 mL batter each). Bake 14 to 17 minutes or until toothpick inserted in centre comes out almost clean. Cool in pan 20 minutes. Carefully remove paper baking cups; place on cooling rack and cool completely.