Mini Hi-Hat Brookie Cups

Preheat oven to 350 degrees F. Thoroughly grease 24 mini muffin cups.

Prepare brownie mix according to package directions. Set aside.

Place one piece of mini chocolate chip cookie dough into each muffin cup and flatten slightly (each cup should be filled almost halfway). Spoon prepared brownie batter on top of cookie dough until each cup is filled almost all the way. Place in the oven and bake for 15 minutes. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.

Once brookie cups are cool, prepare the frosting. In a large heatproof bowl, combine egg whites, water, sugar and cream of tartar. Using a hand mixer, beat on high for 1-2 minutes, or until foamy.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this). Remove from the pan and beat for another 2 minutes or until thick and creamy. Transfer 1/2 of the mixture to a piping bag fitted with a #12 plain pastry tip. Pipe frosting onto each brookie cup and place in the freezer for at least 15 minutes.

Melt chocolate and oil in a microwave-safe bowl in 20 second increments until fully melted. Dip each brookie cup into the melted chocolate, covering the frosting and place in the fridge for 5 minutes or until ready to serve.