Ingredients

• 6 ounce unsalted butter
• 8 ounce semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 0.75 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon kosher salt
• 0.75 cup toffee bits

Steps

1. Preheat your oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving slight overhang on two sides for easy removal.
2. Place the butter in a small saucepan over medium heat. Stir occasionally as the butter melts, foams, and begins to brown (about 5-7 minutes). You'll notice the milk solids turn golden and the butter becomes fragrant and nutty.
3. Once the butter is deeply golden (but not burnt), remove it from heat and pour into a medium bowl. Add the chopped chocolate and stir until completely melted and smooth, about 1 minute.
4. Add the granulated sugar to the chocolate mixture and whisk until combined.
5. Whisk in the eggs one at a time, stirring vigorously after each addition until fully incorporated. Add the vanilla extract and whisk until the mixture is glossy and thick.
6. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt.
7. Add the dry ingredients to the wet ingredients and fold together gently with a rubber spatula until just combined. Do not overmix.
8. Fold in the toffee bits until evenly distributed throughout the batter.
9. Pour the batter into the prepared baking pan and spread evenly with the spatula.
10. Bake for 24-28 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges will appear set while the center should still be slightly soft.
11. Remove the pan from the oven and let cool completely on a wire rack, about 20 minutes.
12. Once cooled, lift the brownie slab out of the pan using the parchment overhang. Place on a cutting board and cut into 16 equal squares (4 rows by 4 columns).
13. Serve at room temperature or slightly chilled. Store leftover bars in an airtight container for up to 5 days.