So..what was the recipe ands method please? Pam .☆´¯`•.¸¸. ི♥ྀ.
Here's the scoop. The image that inspired me showed these things maybe an inch thick. I tried both that thickness and then enough to make it the size of a regular muffin. The consensus was that the larger ones were far preferable.
Instead of using mixes for both, I used Judy Rosenberg's recipe for chocolate chip cookies. Her recipe I like the most, I believe that's because the ratio of brown sugar to white favors the brown. I used Duncan Hines boxes brownie mix, buy 2 because I ran out of brownie mix halfway through. The originals showed that cupcake papers were NOT used, I would suggest using them for ease of removal.
Set oven to 350, rack in center. After 1 trial, I found that 6 minutes of baking for the brownie (added first to the muffin hole) was about right. Using a fancy scooper with the auto-flipper-outter function that gives you a 1" cookie ball seems to work exceptionally well. Add a scoop of cookie dough to the 6 minute brownie, cook another 20 minutes if you're making the larger muffin cookies. 15 minutes for the smaller version, still 6 minutes on the brownie.
As with all baking things, times vary. So, keep your eyes on it and maybe make 2 muffin cookies first to get your procedure down. If I do it again, I might try 375 degrees. And that would screw with baking times, but alls fun in baking sugary treats, eh?
xo, Biggles
