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1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate, broken into small pieces

3/4 cup butter or margarine

2 cups sugar

4 eggs

1 tsp. vanilla

1 cup flour

1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha

 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.)

Directions:

Heat oven to 350°F.
Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)
Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.