1/2 lb. (1 c.) butter
4 oz. unsweetened chocolate
4 eggs
1 1/2 c. sugar
2 tsp. vanilla
3 tsp. Espresso instant coffee
1/2 c. flour
1/4 tsp. salt

Preheat the oven to 350 degrees. Oil and flour a 9 x 9 inch baking pan. Line with waxed paper, leaving a little overhang around the edges of the pan, and oil the paper. Melt the butter and chocolate in the top of a double boiler over boiling water. When melted, set aside to cool to room temperature.

Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla and instant coffee. Fold the cooled chocolate mixture into the eggs and sugar. Mix thoroughly. Sift the flour and salt and fold gently into the batter, mixing until just blended. Pour into the prepared pan. Bake for 30 to 35 minutes or until center is just set (hard crust forms on top and the edges are slightly browned). DO NOT OVERBAKE. Allow brownies to cool in the pan for 30 minutes before cutting. 16 brownies.