Heat oven to 375°F. Grease 13x9-inch pan. In 1-quart saucepan, melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in coffee granules and 1 tablespoon vanilla; set aside.
In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture just until blended. Pour batter into pan. Bake 25 to 35 minutes. DO NOT OVERBAKE. Cool completely, about 1 hour.
In small bowl, beat 1/2 cup butter until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla and brewed coffee. Beat until smooth. Spread over cooled brownies.
In 1-quart saucepan, melt semisweet chocolate with shortening over low heat, stirring occasionally. Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies. Immediately draw knife through glaze in straight vertical lines to form pattern. Refrigerate until firm, about 15 minutes. For brownies, cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.