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1
In a small bowl, stir the coffee powder and hot water until the powder is thoroughly dissolved and the mixture is smooth, about 1 minute; set aside to cool.
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2
Position oven rack in the lower third of the oven; preheat to 350; butter and flour a 9x13 inch baking pan; set aside.
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3
In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
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4
Place the butter and chocolate in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
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5
Remove the top of the double boiler, then continue stirring, away from the heat, until the chocolate and butter are completely melted.
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6
In a slow thin stream, stirring all the while, pour in the coffee mixture, stir until the mixture is smooth and uniform, about 2 minutes; let cool 10 minutes.
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7
In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium speed; continue beating until pale yellow and thick, about 6 minutes.
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8
Slowly pour in the chocolate mixture, beating all the while on medium speed and scraping down the sides of the bowl as needed.
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9
Continue beating until the mixture is smooth, about 2 minutes.
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10
With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
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11
Pour the batter into prepared pan, spreading it gently to the corners.
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12
Bake for 25 minutes or until a pick comes out with a few moist crumbs attached; set pan on rack to cool for at least 30 minutes.
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13
Cut brownies into 24 pieces while they are still in the pan; carefully removed them with an offset spatula.
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14
Serve immediately or let cool completely.
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15
**These brownies are good on their own or can be frosted with a mocha frosting.
