Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9- by 13-inch baking pan.

Melt the chocolate, butter, and espresso mixture in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.

Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smooth. Stir in the flour and salt until just combined. Set aside.

Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth.

Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.

Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may top each brownie with a blackberry, raspberry, or strawberry.