Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two cookie sheets with foil.
Remove the dough from the refrigerator, stand it up on its rounded edge, and cut it in half (as if halving a bagel) into two equal rounds. Return one round to the refrigerator and, if necessary, let the other dough round sit at room temperature until pliable enough to roll. Square off the dough by pressing the round edge on the counter four times. Roll on a lightly floured surface into a 9x11-inch rectangle a scant 1/8 inch thick. As you roll, check frequently to be sure it isn't sticking and reflour lightly as needed.
With a pastry wheel or a knife, trim the rectangle to even the edges. Cut the dough crosswise into quarters and lengthwise into thirds to make 12 squares. Set 1 rounded teaspoon of the brownie filling in the center of each square. Set a dish of water on the counter. Pick up two opposite corners of a square, moisten one with a wet fingertip, overlap the corners by about 1/2 inch, and gently press them together over the filling to seal the dough and flatten the filling slightly. Transfer to a foil-lined baking sheet. Repeat with the remaining squares of dough, arranging the cookies 1-1/2 inches apart. If the dough becomes too soft to handle at any point, refrigerate briefly to firm it. Roll and fill the second piece of dough.
Sprinkle the cookies liberally with sugar. Put both sheets in the oven and bake until golden brown on the bottom, 17 to 20 minutes, rotating the pans from top to bottom and front to back about halfway through baking. Let the cookies cool on the sheets for a few minutes before transferring them to racks to cool completely.
nutrition information (per serving):
based on 24 servings, Calories
9, Fat Calories
80, Saturated Fat
2, Monounsaturated Fat
11, Polyunsaturated Fat
Photo: Scott Phillips