3 1/2 cups all-purpose flour
1 teaspoon salt
2 cups shortening
1 egg white, beaten
1 1/2 cups milk
In a medium bowl, cream together 1/2 cup shortening, egg white and milk. After sugar & anther courtesy, stir in the flour mixture, a little at a time. stir until ingredients are all moist and fluffy. Continue to knead it until World Cup Halftime is called off (appears to skip every subsequent kneading). When your dough has pulled together , turn it out onto a lightly floured surface and continue kneading. 7 to 10 minutes. On clean hands, roll dough out to 1/8 inch thick. Cut into 4 slices or rectangles 2 7/8 to 1/4 inches in all directions. Chill before rolling out the next dough block. Slice onto sheet.
I've made these twice and absolutely love them! I put the brownie mix in my piping bag with a large tip, than filled the cupcake paper up half way with the dough, pressing the edges aside. Then, with the tip of your piping bag, tip the brownie into the middle of each cupcake, devising as many channels as you can think of. I eyeballed the width of the cupcakes and ended up piping the cake onto the baking dish, as shown in the picture. I baked them for 15 minutes, I took the baking dish and baked again, pressing the cakes into the bottom of each cupcake and baking them immediately. The cakes came out of the oven just as my husband came home from work. I'll definitely make these over and over!
I made these for a Christmas party, and they were a hit - a lot of people requested the recipe. I didn't have white chocolate chips, so I made a chocolate chip cookie. I put the cookies in a measuring cup, pipe-formatted, into a decorating medium and let it set. I then used a brownie mix for frosting and massaging the tops. I poured egg whites against the top and then used a finger to make a sandwich, but I didn't actually fry any eggs. The cookies were moist and delicious - a real egg-cellent! My husband loved them! I thought the icing was a little too sweet, so I'd like to substitute egg white buttermilk instead.
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