Prep

You Will Need: For Brownie Batter: 2 Tablespoons Water. 1/3 Cup Vegetable Oil. 1 Egg. For Cookie Dough: 3 Tablespoons Butter, Margarine or Spread (Spread should have at least 65% vegetable oil). Softened. 2 Tablespoons Water. Heat: oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom of pan. Stir: Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. Stir: Cookie Mix, softened butter and 2 tablespoons water in another medium bowl until well blended (dough will be stiff). Drop cookie dough by 9 rounded tablespoonfuls onto brownie batter in 3 rows of 3. Bake: As directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered. Pan Size: 8 inch x 8 inch. 9 inch x 9 inch. 11 inch x 7 inch. Bake Time (in minutes): 34-39. 29-34. 27-32. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry brownie mix.