PREHEAT oven to 350°F if using a 13x9-in. baking pan (or to 325°F if using a glass baking dish). Line pan with foil. Grease foil.
MICROWAVE unsweetened chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan.
CUT brownie into shapes with a 1-1/2-in. heart-shaped cutter. (Reserve scraps for snacking or another use. See Tip below.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.
Easy Cleanup: Lining the baking pan with foil makes cleanup easier. Just mold the foil over the bottom of the pan, then pop the pre-formed foil into the pan; fill with batter. Bake and cool as directed. Remove from pan before cutting into shapes.