Mexican brownie...loved it..

INGREDIENTS-

1. For brownies

• 5 ounces unsweetened chocolate, chopped
• 1/2 cup  unsalted butter
• 1- 1/4 cups (packed) golden brown sugar
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 3-4 large eggs
• 1-1/2 teaspoon vanilla extract
• 3/4 cup flour
• 1-2 cup milk with chocolate chips (about 7 ounces)

1. For brown sugar topping

• 1 cup golden brown sugar
• 1/4 cup cream
• 1-2 tablespoon unsalted butter
• 3/4 tablespoon vanilla extract
• 1 cup sliced almonds.

METHOD-

1. Make brownies:
   1. Preheat oven to 325°F. Line 6-7-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 6 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 3 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 38 minutes. Cool completely in pan on rack.
2. Make topping:
   1. 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 11-12 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about  60 min. 
   2. Using foil as aid. Cut brownie into 16-18 squares. Serve cold or at room temperature.and serve it...