1. Heat oven to 350°F. Line bottom and sides of 9-inch round cake pan with foil, extending foil beyond sides. Grease foil.
2. Place butter and chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Cool 5 minutes.
3. Beat eggs and vanilla in large bowl until foamy. Gradually beat in granulated sugar. Blend in chocolate mixture; fold in flour and pecans. Spread mixture in prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. Use foil to lift brownie from pan; remove foil. Place brownie layer on serving plate. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream and instant coffee until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time.
5. Just befor serving, prepare CHOCOLATE GLAZE. Drizzle generous tablespoon glaze over top and down sides of each serving. 10 to 12 servings.
CHOCOLATE GLAZE: Place 6 oz. (1-1/2 4-oz. packages) HERSHEY'S Semi-Sweet Chocolate Baking Bar and 1/2 cup whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or until chocolate is melted and mixture is smooth when stirred. Cool slightly. About 1 cup glaze.