Preheat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray.
Place chocolate chips and butter in medium microwaveable bowl; microwave on HIGH 30 seconds. Stir until mixture is smooth. (If lumps remain, microwave 10 seconds more and stir again)
Whisk sugar, eggs, coffee granules and vanilla in medium bowl until well blended. Stir in warm chocolate mixture; set aside to cool 10 minutes.
Whisk flour, baking powder, cinnamon, chili powder and salt in large bowl; stir in chocolate mixture until well blended. Pour into prepared pan.
Bake 15 minutes; remove pan from oven and sprinkle with almonds.
Return to oven and bake and additional 20 minutes or until top Is no longer shiny and toothpick inserted into center comes out almost clean. DO NOT OVERBAKE.
Cool completely in pan on weir rack before cutting into triangles or squares.
SERVING TIP: For easier cutting, refrigerate the brownies in a few hours before cutting.MAKE AHEAD TIP:In a large bowl, combine dry ingredients and stir to blend. Cover and set aside until you are ready to fully prepare and bake your brownies. Surprisingly, even just this step saves minutes on prep time!OR freeze baked brownies in layers separated by wax or parchment paper in an airtight container. Freeze for up to 3 months. Thaw when ready to serve.