Manhattan Beach Munchies
2Line a 9x13" square baking pan with foil, allowing foil to stick about 2" beyond the sides of the pan.
3Butter the bottom and sides of the pan and foil.
4In a double boiler over hot (not simmering) water, melt the chocolate with the butter and coffee, stirring frequently until smooth.
5Stir the mixture, occasionally, for about ten minutes.
6Using the high speed in a mixer, beat the eggs for 30 seconds, until foamy.
7Gradually add the sugar and continue to beat for 2 minutes or until the mixture is light and fluffy.
8Reduce the mixer to low speed and gradually add the chocolate mixture until just blended.
9Stir in the flour by hand.
10Do not overbeat the mixture.
11Put 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.
12Cool on a rack for 30 minutes.
13Cover pan tightly and chill in refrigerator minimum of 6 hours.
14Reomove the cover and run a knife around the edge to loosen.
15Lift out of pan with overhanging foil, invert and peel off the foil.
16Invert again an cut into rectangles.