½ cup strong coffee
1 cup butter or margarine
½ cup cocoa powder
½ cup rolled oats
4 eggs
1½ cups sugar
2 teaspoons vanilla extract
1½ cups self-rising flour

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a saucepan, combine coffee, butter, and cocoa powder.  Cook over low heat, stirring constantly, until butter melts and mixture is smooth.  Stir in oats; remove from heat and cool.

In a large mixing bowl, beat eggs and sugar until thick and lemon-colored.  Stir in chocolate mixture, then flour until blended.  Pour into prepared baking pan.

Bake 20 to 30 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut into squares.

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