1 lb Bittersweet chocolate
4 Eggs
1 c Butter; diced
1 1/2 c Sugar
1/3 c Strong coffee
1/2 c Flour
MAKES 16 BROWNIES OVEN TEMP: 375 PREHEAT LINE A 9X13″ SQUARE BAKING PAN WITH FOIL, ALLOWING FOIL TO STICK ABOUT 2″ BEYOND THE SIDES OF THE PAN. BUTTER THE BOTTOM AND SIDES OF THE PAN AND FOIL. IN A DOUBLE BOILER OVER HOT (NOT SIMMERING) WATER MELT THE CHOCOLATE WITH THE BUTTER AND COFFEE, STIRRING FREQUENTLY UNTIL SMOOTH. COOL THE MIX- TURE STIRRING IT OCCASIONALLY, FOR ABOUT TEN MINUTES. USING THE HIGH SPEED IN A MIXER, BEAT THE EGGS FOR 30 SECONDS, UNTIL FOAM. GRADUALLY ADD THE SUGAR AND CONTINUE TO BEAT FOR 2 MINUTES OR UNTIL THE MIXTURE IS LIGHT AND FLUFFY. REDUCE THE MIXER TO LOW SPEED AND GRADUALLY ADD THE CHOCOLATE MIX- TURE UNTIL JUST BLENDED. STIR IN THE FLOUR BY HAND. DO NOT OVERBEAT THE MIXTURE. PUT THE BATTER INTO THE PAN AND BAKE ON THE CENTER RACK OF THE OVEN 28 TO 30 MINUTES, THEY SHOULD REMAIN SLIGHTLY MOIST IN THE CENTER. COOL ON
A RACK FOR 30 MINUTES. COVER PAN TIGHTLY AND CHILL IN REFRIGERATOR MINIMUM OF 6 HOURS. REMOVE THE COVER AND RUN A KNIFE AROUND THE EDGE TO LOOSEN. LIFT OUT OF PAN WITH OVERHANGING FOIL, INVERT AND PEEL OFF THE FOIL. INVERT AGAIN AND CUT INTO RECTANGLES.