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1
Heat oven to 350F.
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2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
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3
Grease foil; set aside.
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4
Microwave unsweetened chocolate and butter in microwaveable bowl on medium 2 minutes, or until butter is melted; stir until chocolate is completely melted.
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5
Stir in sugar.
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6
Blend in eggs and vanilla.
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7
Add flour and instant coffee; stir until well blended.
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8
Spread into prepared pan.
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9
Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
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10
(do not overbake).
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11
Cool in pan.
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12
Use foil handles to remove brownies from pan.
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13
Cut brownie into shapes using 1 1/2 -inch heart-shaped cookie cutter; sprinkled with cocoa powder.
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14
Reserve brownie scraps for snacking or another use.
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15
NOTE: Reduce temperature to 325F if using a 13x9-inch baking dish.
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16
SPECIAL EXTRA: Dip tops of brownies in 6 melted squares Baker's semi-sweet chocolate.
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17
Refrigerate until chocolate is firm.
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18
CREATIVE LEFTOVERS: Store brownie scraps in resealable bag at room temperature.
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19
For a quick and easy dessert, prepare 1 package (4 serving size) Jell-o Chocolate Flavored and Instant Pudding with milk as directed.
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20
Stir in brownie scraps.
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21
Refrigerate 5 minutes or until ready.
