Preheat your oven to 350°F (175°C). Spray mini muffin tins with non-stick spray to ensure easy removal later.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla extract until well combined. Gradually sprinkle the dry brownie mix over the wet ingredients and gently stir until just combined.

Divide the brownie batter evenly among the prepared mini muffin tins and bake for 15-20 minutes or until a cake tester inserted into the center comes out clean. Allow brownies to cool for 5 minutes before transferring them to a wire rack.

While the brownies are cooling, clean and dry the strawberries. Cut off the tops if necessary.

Once the brownies are cool, cut them into small cubes. On each wooden skewer, alternate layering a strawberry, a brownie cube, a marshmallow, another brownie, and another strawberry.

In a microwave-safe bowl, melt the chocolate chips in the microwave for about two minutes, stirring every 30 seconds until smooth.

Drizzle the melted chocolate over the assembled kabobs and refrigerate for about 30 minutes to set.