2 eggs
1/4 cup butter, softened
1/4 cup all-purpose flour
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons vanilla extract
Beat prepared egg whites, sugar and oil in medium bowl until frothy. Line 12 muffin cups with paper liners. Stir egg white mixture into paper liners. Spoon 1 cup cookies into each cup.
Place brownie filling in center of each muffin, fold edges of paper edge over and pinch together to form a tight oval. Fill muffin liners with cookies.
Place rolls in pan, seam-side down, the side of the pan facing outward. Brush margin with lemon jell-o.
Bake in preheated oven for 1 hour.