I liked them, though the coffee I used wasn't ground as fine as it probably should have been, so they were a little grainy. They were however, moist, chewy, and rich. Plus, the extra kick from the coffee was a great surprise!
2 cups sugar
15 Tbsp. unsalted butter
3/4 cup unsweetened cocoa powder
3 Tbsp. finely ground coffee (I used Kona)
1/2 tsp. salt
3 medium eggs
1 1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
Preheat oven to 350.
Spray 13x9 pan with nonstick spray. Combine sugar, butter, cocoa, coffee, and salt in a large metal bowl. Place bowl over saucepan of simmering water- creating a double boiler- and whisk until blended (it will be grainy).
Remove bowl from heat. Whisk in eggs and vanilla. Fold in flour.
Spread batter in pan.
Bake 24-25 minutes, or until tester inserted into middle of brownies comes out clean.
Recipe adapted from Epicurious