1 (18-ounce) package refrigerated brownie dough

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 egg

1 tablespoon dark rum, orange liqueur, amaretto, or Kahlua

From "Ready, Set, Dough" by Melaine Barnard (Broadway, $17.95). Use half of the dough for the cookie base and the other half for the souffled topping. Flavor the souffle any way you wish. The smaller size is perfect as part of a petit fours plate with tea, and the larger size can be served as dessert with coffee.

Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan. Divide the brownie dough in half.

In a mixing bowl, use your hands or a mixing spoon to break up half of the brownie dough. Knead or beat in the vanilla and cinnamon until all the ingredients are incorporated. Spread and pat into the prepared pan. Bake for 12 minutes.

Meanwhile, in a mixing bowl, use your hands or a mixing spoon to break up the remaining half of the brownie dough. Beat in the egg and liqueur until smooth.

Spread the brownie topping over the partially baked dough in the pan, using a spatula to spread evenly. Continue to bake until the topping is puffed and just set on top, 12 to 14 minutes more.

Cool the pan on a rack completely before cutting into desired size bars. Makes 32 petit fours.