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.