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For brown sugar topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds
Preheat oven to 325F. 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.
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. Using foil as aid, lift brownie from
pan. Cut brownie
into 16 squares.
