1 pkg. Duncan Hines double fudge brownie mix
1 egg
3 tbsp. water
Granulated sugar

FILLING:

1 (16 oz.) container cream cheese frosting
1/2 c. semi-sweet miniature chocolate chips
Red food coloring (optional)

Preheat oven to 375 degrees. Grease baking sheet.

For brownie cookies, combine brownie mix, contents of double fudge moistness packet, egg and water in large bowl. Stir until well mixed and soft dough is formed. Shape dough into 1-inch balls. Place on baking sheet about 2 inches apart. Press balls to 3/8 inch thickness with smooth-bottomed glass dipped in granulated sugar. Bake at 375 degrees for 6 to 7 minutes. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely.

For filling, tint frosting with 3 drops red food coloring. Stir chocolate chips into frosting. Spread 1 tablespoon frosting on cookie bottom. Top with second cookie. Press together gently. Repeat with remaining cookies. 25 sandwich cookies.