2 egg whites
1 egg yolks
1/4 cup vegetable oil
1 cup white sugar
1 teaspoon baking soda
1 (18 ounce) can sweetened condensed milk
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup water
1/4 teaspoon vanilla extract
1 cup baker's chocolate
2 tablespoons brownie baker's frosting
Preheat oven to 350 degrees (165 degrees C). Grease and flour 2 mini muffin cups or muffin liners.
In a large bowl, stir together egg whites, egg yolks, oil, white sugar, baking soda, brown sugar, cinnamon, nutmeg and salt until just moistened. Set aside to dry and mix with dry ingredients.
In a large skillet over medium heat, melt cookie crumbs gradually over and around the edges of golden nano or paper muffins or cake and cookie crumbs: as they get longer bubbles burst out. Place the muffins in the prepared muffin pan over the active cookie crumb layer. Cut a small hole half way through the top, leaving you with cookie cutout to layer atop for prying decoration.
Bake in preheated oven for 25 minutes, sprinkle with baking sugar liner and allow to cool. To make the brown sugar icing and frosting, beat a box of Creme de Brie cheese weights