Preheat the oven to 375°F and grease or line a 9""x9"" pan.
In a small sauce pan melt together butter, coffee and unsweetened chocolate. Remove from heat and set aside.
In a medium bowl combine flour, cocoa powder and salt.
In a large bowl beat together sugars, eggs and vanilla on high until light and creamy.
Reduce speed and gradually beat in the chocolate mixture.
Gradually stir in the flour mixture just until combined.
Fold in the chocolate chunks.
Spread the batter in the prepared pan.
Bake for 20-25 minutes or until the brownies are just barely set.
Remove from the oven and cool completely.
In a microwave safe bowl combine the milk chocolate, white chocolate, heavy cream and coffee syrup.
Microwave on high for 30 seconds.
Remove from the microwave and stir until smooth; if necessary return to the microwave for up to 10 seconds at a time.
Allow to cool slightly then spread over the top of the brownies.
Once the glaze has set cut the brownies into 3""x3"" squares or for smaller servings 1.5""x1.5"" squares.
Store in a sealed container.