In a 3 ½ to 4 quart saucepan, melt the butter and chocolate together over very gentle heat, stirring with a wooden spoon or a heat-proof silicone scraper. When the mixture is almost fully melted, add the coffee crystals and cocoa powder and stir until smooth. Remove from heat.

Stir the sugar into the hot cocoa mixture. Let it cool slightly (though it shouldn't be very hot if you melted your butter gently) then stir in the eggs one at a time. Add the vanilla and salt and stir until smooth.

Add the flour and stir until blended. Mixture will be pretty thick.

Scrape the batter into the prepared pan, spreading all the way to the edges.

Bake for 10 minutes at 350 degrees F. After 10 minutes, turn the oven temp down to 325 degrees F and bake for another 28 to 30 minutes or until internal temperature is 212 degrees F. You can stick a meat thermometer in the center to test.

Let cool completely at room temperature, then chill the brownies before lifting from the pan and cutting.

If you'd like to garnish your brownies with melted chocolate, melt chocolate chips with a bit of shortening at 50% power in the microwave, then drizzle over the cooled brownies. Let set.