2 sticks of unsalted butter, plus extra for greasing the pan
8 ounces of Baker's unsweetened chocolate
5 large eggs
3 1/2 cups sugar
2 teaspoon instant coffee
1 Tbsp. vanilla extract
1 2/3 cup all-purpose flour
1/2 tsp. salt
Preheat oven to 350˚. Butter a 9x13" baking pan.
In a micro-safe bowl melt the chocolate and butter together. (Alternately, I have melted them in the oven as it heats up, but that requires a close eye on them, so that they are only in the oven long enough to melt, but not long enough to begin cooking.) Set aside to cool.
With the paddle attachment of the mixer, beat together eggs, sugar, and coffee for ten minutes at high speed. Reduce to low speed and add the slightly cooled chocolate and vanilla. Slowly incorporate the flour and salt.
Pour the batter into the prepared pan and bake for about 35 minutes. When cool, cut into 3" squares, or whatever-size your appetite dictates.