First off, Brew yourself a cup of coffee and read the recipe as you get your ingredients out
Preheat the oven to 325°F making sure to see that the rack is in the bottom 3rd of the oven.
Prepare an 8x8pan with parchment paper. (if you're doubling the recipe use a 9x13" pan. It is helpful to leave some hanging out on the ends to a.) protect the sides of the pan from having the brownie stick and b.) help you lift the brownies out of the pan at the end
In a saucepan on medium heat, melt the butter. Remove from the stove and stir in the sugar. You're not doing to melt/disolve the butter completely as that is a very difficult thing to do in fat. but this step of heating the sugar in with butter is an important step to do in order to help get that shiny crackle top.
Add in the cocoa powder to the saucepan (which if you have a sifter I would recommend sifting it as cocoa powder is notoriously clumpy)
Add in the coffee, vanilla, and salt. Stir until combined.
add each egg, one at a time. stirring to completely combine before adding the next
now add in the flour! Stir well, like really really well. This isnt one of those gently fold situations.
Bake It
Pour all of the mix into the prepared pan and bake for 20-25 minutes. I am sorry that there isnt a more specific time. Every oven has a differnet temperature so you're just going to have to bake it until 20 mins and then put a toothpick in and see if a crumb comes out on your tooth pick if its still batter on the tooth pick then keep baking. you're not messing with much by opening the door since there isnt a leavener trying to do its thing in this recipe.
Cut It
Once the brownies have cooled completely remove them from the pan. Have you ever sliced an ice cream cake? Thats how you need to slice brownies. You need a glass of hot water, put the knife in it and wipe it free of the moisture then cut. if the knife cools off too much then put it in the water again to warm up. It helps to clean the blade between each cut with the towel too.