Gently melt the chocolate in the microwave.
Stir and cool.
Preheat oven to 350°F.
Line a 13″ x 9″ pan with nonstick foil.
Beat in the butter.
Add the chocolate.
Beat in the sugar, eggs and whites.
Add flour on low just to combine.
Spread most of the brownie batter into the pan, reserving 1 cup for the top.
Press the ladyfingers gently into the brownie batter.
Use a pastry brush to coat the lady fingers with the coffee until they are very moist.