For the brownies, preheat oven to 350 degrees. Grease mini muffin tin with nonstick spray.

In a medium sauce pan, combine 3/4 cup sugar, butter and water over high heat. Bring to a boil, stirring constantly. When boiling, remove from heat and add 3/4 cup chocolate chips and stir until smooth.

Stir in vanilla extract. Add eggs, one at a time, stirring well after each addition. Add flour, baking soda and salt and stir until well combined. Add remaining chocolate chips and stir until incorporated.

Fill prepared mini muffin tins with 1 tablespoon of brownie batter. Bake for 10 minutes, or until tops are set and toothpick insert comes out clean. Cool for 10 minutes and transfer to wire cooling rack to cool completely.

While brownies are cooling, beat cream and 1/4 cup sugar on high in a small bowl until stiff peaks form, about 3 minutes. Transfer whipped cream to a piping bag or plastic sandwich bag. Snip the end and pipe a dollop of whipped cream on top of each cooled brownie. Add a blueberry and sliced strawberry to each mini patriotic brownie.