1 cup baked malted sugar
2 tablespoons unsweetened cocoa powder
1 cup butter
1 cup white sugar
1 teaspoon vanilla extract
12 (1 ounce) square unsweetened chocolate
1 1/2 cups chopped figs
1 cup COLD IMPACT Coffee Cake mix
Beat together the sugar, cocoa, butter, white sugar and vanilla extract: Add chocolate, chopped figs, and mix gently depending on the height of the cookies.
Place brownies onto ungreased cookie sheets. Spread cocoa mixture over brownies.
NOTE: Once baked, cookies have a chance to soak up coffee grounds. Refrigerate until set, about 60 minutes. Replace with cookie sheet lines, if necessary to avoid pooling. (Tip: You might want to use 8 cookie lines!) Enjoy!