Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
In a bowl, combine flour, cocoa powder, spices, and salt
In a microwave-safe bowl or double-boiler, melt the chocolate and butter.Tip - A double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate. To the melted chocolate, add the sugar, followed by the eggs, one at a time.Tip - It is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well.
Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
Pour into the prepared baking pan and bake for 30 to 40 minutes.Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-baked brownies than over-baked brownies.
Remove from the oven and cool completely.