Line a 13" x 9" x 2" pan with aluminum foil, allowing foil to extend over narrow ends of pan. Grease foil and set aside.
Combine first 3 ingredients in a heavy saucepan. Cook over medium heat until chocolate and butter melt, stirring often.
Remove from heat and let cool slightly. Gradually stir about 1/4 of hot mixture into beaten eggs; add to remaining hot mixture, beating well at low speed of an electric mixer.
Combine flour, coffee granules, and salt; add to chocolate mixture, beating just until blended. Stir in vanilla.
Pour batter into prepared pan.
Bake at 350 for 28 minutes. (Do not overbake.)
Let cool completely in pan on a wire rack.
Lift foil out of pan; invert brownies onto a cutting board.
Remove foil, leaving brownies smooth side up. Trim outer edges to form a 12" x 8" brownie rectangle.
Cut crosswise into 8 (1 1/2") strips. Trim a thin diagonal slice from both ends of each strip. (Reserve brownie scraps for another use, if desired.)
Cut each strip diagonally into 4 diamonds.
Place brownie diamonds 2" apart on wire racks over a jellyroll pan lined with wax paper.
Bring whipping cream to a simmer over medium heat in a heavy saucepan.
Remove from heat; add chocolate-raspberry morsels, 1 1/2 tablespoons butter, and almond extract.
Let stand 1 minute. Stir gently until chocolate melts completely.
Let glaze cool slightly.
Pour glaze over brownie diamonds, completely covering tops and sides. Spoon up excess glaze. Continue coating until all brownies have been glazed.
Let brownies stand at room temperature until glaze is set. Top each with a violet, if desired.
Note: Brownies may be covered and strored in refrigerator up to 3 days before serving.
Let stand 20 minutes at room temperature before serving.
