1 cup unsalted butter, melted
1 cup cocoa powder
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 bag Heath baking bits or 1 1/2 cups toffee bits
12 ounces semisweet chocolate1/3 cup milk
(Alternatively, you can use Nutella for the topping)
- Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
- In a mixing bowl, stir melted butter and cocoa until combined. Add sugar and mix well. Stir in eggs, one at a time. Add vanilla and salt, stir until combined. Mix in flour until well combined. Stir in 1 cup toffee bits, if desired (I left them out).
- Pour into prepared pan and bake about 20-25 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool.
- Prepare topping: Melt chocolate and milk in the top half of a double boiler over low heat, whisking until melted and smooth. Pour over baked, cooled brownies and sprinkle generously with remaining toffee bits.