Mexican Brownies

For brownies
4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tbl. ground cinnamon
1/4 tsp.salt
3 large eggs
1 tsp. vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips

For brown sugar topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tbl. unsalted butter
3/4 tbl. vanilla extract
1/2 cup sliced almonds

Brownies:
Preheat oven to 325°. Line 8-inch square baking pan with foil, extending foil over sides.
Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.) Using foil as an aid, lift brownie from pan.