Preheat oven to 350°F. Grease an 8 x 8-inch baking pan.
Bring corn syrup and butter to boil in a large saucepan over medium heat, stirring occasionally. Remove from heat. Add chocolate and stir until melted. Beat in sugar, eggs and vanilla. Stir in flour and pecans.
Pour batter into prepared pan. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Dissolve coffee crystals in 3 tablespoons whipping cream. Beat together powdered sugar and butter in a small mixing bowl with an electric mixer on medium speed. Add whipping cream mixture and beat until creamy. If necessary, add additional whipping cream until mixture reaches a spreading consistency.
Spread frosting over cooled brownies. Chill for 30 to 45 minutes or until topping is set.
Combine chocolate and whipping cream in small saucepan over low heat, stirring until chocolate is melted. Remove from heat and stir in corn syrup until smooth.
Pipe or drizzle glaze over brownies. Top with coffee beans, if desired. Chill until glaze is set.
Recipe Note: This can easily be doubled to fit in a 13 x 9-inch pan.