Coffee Brownies

Directions

1. 1
   In a small bowl, stir the coffee powder and hot water until the powder is thoroughly dissolved and the mixture is smooth, about 1 minute; set aside to cool.
2. 2
   Position oven rack in the lower third of the oven; preheat to 350; butter and flour a 9x13 inch baking pan; set aside.
3. 3
   In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
4. 4
   Place the butter and chocolate in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
5. 5
   Remove the top of the double boiler, then continue stirring, away from the heat, until the chocolate and butter are completely melted.
6. 6
   In a slow thin stream, stirring all the while, pour in the coffee mixture, stir until the mixture is smooth and uniform, about 2 minutes; let cool 10 minutes.
7. 7
   In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium speed; continue beating until pale yellow and thick, about 6 minutes.
8. 8
   Slowly pour in the chocolate mixture, beating all the while on medium speed and scraping down the sides of the bowl as needed.
9. 9
   Continue beating until the mixture is smooth, about 2 minutes.
10. 10
    With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
11. 11
    Pour the batter into prepared pan, spreading it gently to the corners.
12. 12
    Bake for 25 minutes or until a pick comes out with a few moist crumbs attached; set pan on rack to cool for at least 30 minutes.
13. 13
    Cut brownies into 24 pieces while they are still in the pan; carefully removed them with an offset spatula.
14. 14
    Serve immediately or let cool completely.
15. 15
    **These brownies are good on their own or can be frosted with a mocha frosting.