Manhattan Beach Munchies
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.
Stir the mixture, occasionally, for about ten minutes.
Using the high speed in a mixer, beat the eggs for 30 seconds, until foamy.
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 mixture 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 28-30 minutes. It 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.
Reomove 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 an cut into rectangles.