| 1 (19.5oz.) pkg Brownie Mix | 1/4 c. Water |
| 2 Eggs | 1 (18.25oz.) pkg White Cake Mix |
| 1/2 c. Canola Oil | 2 Tbs. Canola Oil |
| 1 1/3 c. Water | 3 Egg Whites |
Preheat oven to 350 degrees. Line 48 muffin cups with paper liners. Whisk together the brownie mix, 2 eggs, 1/2 c. canola oil, and 1/4 c. water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 tbs. canola oil, 1 1/3 c. water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
