Heat oven to 350°F. Grease and flour bottom only of 13x9-inch pan. In small bowl, dissolve instant coffee in hot water. In another small bowl, beat egg whites until stiff peaks form.
In large bowl, combine 1 cup sugar and 1/2 cup margarine; beat until light and fluffy. Stir in almond paste; blend well. Add flour, coffee, egg yolks, melted chocolate chips and 1 teaspoon vanilla; mix well. Fold in beaten egg whites. Gently fold in 1/2 cup chocolate chips. Spread in greased and floured pan.
Bake at 350°F. for 25 to 35 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled.
In small saucepan, combine 1/4 cup sugar, brown sugar, salt, milk, 2 tablespoons margarine and 1/2 cup chocolate chips. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 minutes. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla; beat until smooth. Frost cooled brownies. Cut into bars. Store in refrigerator.