Preheat oven to 350 degrees F. Spray 42-45 cups on mini muffin pans with no stick cooking spray.

Prepare brownie mix as directed on the box. Divide batter evenly between the mini muffin cups. (about 1 heaping Tablespoon each)

Bake 10-12 minutes or until toothpick comes out almost clean when inserted into center. Do not overbake.

Remove from the oven and allow to cool 5 minutes. Using a wooden pastry press, or your thumb, make an indentation into center of each brownie bite. COOL COMPLETELY then run a sharp knife around the edge of each bite and remove from pans. Transfer to a cooling rack.

In a medium size bowl, mix the mascarpone cheese, confectioner sugar, vanilla, and 5 raspberries, with an electric mixer until well combined. *** (Start with 1 1/4 cups of confectioner sugar and add more if too thin. The juiciness of raspberries will sometimes make mixture thinner)Set aside

Divide the chocolate hazelnut spread evenly between the brownie bites. Place about 1/2 teaspoon in the center of each one.

Top each with 1 teaspoon of the mascarpone cheese mixture. Slightly, spread over the brownie. Top each bite with a raspberry.

Place white chocolate in a small microwave safe bowl and heat at 15 second intervals until melted. Stir after each interval. Drizzle small amount of white chocolate over each brownie bite.