Categories: Cakes 
      Yield: 16 servings 
  
      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.