Preheat oven to 350°. Lightly coat 2 mini-muffin pans with nonstick cooking spray.

In a small bowl, combine flours, baking powder, salt, cocoa and chocolate chips.

In a large bowl, combine remaining ingredients except the whipped topping and the strawberries, and stir until well blended. Add the flour mixture and stir until just blended. Pour batter into muffin pans and bake for 15 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Cool completely on a wire rack.

On a cutting board, with a sharp knife, cut the stem sides of the strawberries so they are flat.

Remove brownies from muffin pans and arrange them on a flat surface. With a spoon, spread a rim of whipped topping around the top of each brownie. On each brownie, place a strawberry, flat side down, on top of whipped topping. Drop a small dollop of whipped topping on the pointy tip of each strawberry.