8 oz. high quality milk chocolate, coarsely chopped
1 tbsp. instant coffee powder
4 tbsp. (1/2 stick) unsalted butter, room temp.
1/2 c. sugar
2 eggs, room temp.
2 tsp. vanilla extract
1/8 tsp. cinnamon
1/2 c. flour

1. Preheat the oven to 350 degrees. Lightly grease an 8" square baking pan with softened butter or shortening.

2. Fill the bottom of a double boiler with about 1/2" of water and bring it to a gentle simmer. In the top of the double boiler, combine the chocolate and coffee powder. When the chocolate has melted, stir it with a spoon until smooth. Remove the top of the double boiler from the heat and set aside until ready to use.

3. Place the butter in a medium bowl and beat with an electric mixer at high speed for about one minute until fluffy. Gradually beat in the sugar. One at a time, add the eggs, beating well after each addition. Continue beating for 2 to 3 minutes until light in color. Add the vanilla and cinnamon and beat until well blended. Add the chocolate/coffee mixture and the flour and beat quickly just until blended.

4. Scrape the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes. Leave the brownies cool on a rack for 4 hours.

5. Run a sharp knife around the edge of the brownies to loosen. Remove them from the pan and cut them into 16 squares.