Gather all ingredients.
Line 9x9 inch baking tray with a parchment/butter paper and grease with butter/oil.
Preheat oven to 165℃(330℉).
In a large bowl put butter, chocolate, cocoa powder and instant coffee powder. Double boil these ingredients.
After removing the bowl from heat add sugar into it. Mix with a spatula till all incorporated.
Add vanilla extract and eggs. Mix with a spatula or a mixer on low speed for 30 sec.
Sift in all dry ingredients and mix with a spatula.
Add chopped chocolate and mix with a spatula.
Pour the batter in to the baking tray and place it in the oven.
Bake at 165℃(330℉) for 25-30 minutes. When a toothpick is inserted in the center and toothpick comes out with few moist/wet crumbs brownies are ready to be removed from oven.
Let brownie cool completely in the pan itself.
Lift brownie from the pan with help of extra length of parchment/butter paper.Cut in to desirable number of pieces.
Store in an air tight container for 3-4 days.
