1 (19.5 -to 19.8-ounce) package brownie mix
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs, lightly beaten
1 cup chopped walnuts, preferably lightly toasted
1/2 cup dried currants
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350°F. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, melted butter, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the chopped walnuts and currants. Chill dough for at least 1 hour.
Combine the sugar, cinnamon, and nutmeg in a shallow dish or bowl. Form dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on prepared cookie sheets.
Bake for 9 to 12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
Makes about 48 cookies.