Preheat oven to 325°.
Add sugar and eggs to a large electric mixing bowl and beat on medium speed for 5 minutes or until thickened and pale yellow in color.
Combine the hot water and coffee, stirring until the coffee is dissolved.
Add the coffee, cooled butter and vanilla to the eggs, beating at low speed until well mixed.
In a small bowl, combine the flour, cocoa powder, and salt.
Stir gently into the coffee batter just until combined.
Spread into an 8" metal brownie pan coated with cooking spray.
Bake at 325° for 23 minutes or until the top of the brownies spring back when lightly touched. Let cool completely on a wire rack before cutting into squares.