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!
Made these for the first time a couple of weeks ago, and they are amazing. They are very sweet, but very good nonetheless. I ended up putting the brownie mix in the butterscotch, because I got bored of a plain chocolate frosting, and I substituted my favorite: ''California White Chocolate Frosting''!
I have made these for candy and cookie swap meets and they are always a huge hit. I make the cookies brownie size and drop form people instead of pieces. The pieces are smaller in pieces and more cake-like. Very nice texture and a real treat when you break up the pieces. Makes a smaller version of the cookie and can be placed in the freezer for a few hours. I also bake the chocolate chips in a separate pan. They melt completely into the pan before being absorbed by the cake or the chips. Do the opposite with the brownie pieces and put them in a cake pan or a cake liner FIRST than the pieces will get too cakey.
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