To make base: In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt; mix well. In small micro proof bowl, melt 1 and ¼ cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well-greased 9x9 inch square pan. Set aside.
To make toppings: In a small bowl, combine cream cheese, sugar and butter beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining ¾ cup of mini chocolate chips. Pour over brownie base.
Bake in 350-degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich and taste best if chilled. Store in refrigerator.
