3/4 c (1 1/2 sticks) unsalted butter, cut into 1" pieces
5 oz unsweetened chocolate, chopped
1 3/4 c sugar
4 lg eggs
3/4 c english toffee bits
2/3 c whipping cream
Combine 1 c choc chips, butter and about 4 oz of unsweetened chocolate in a heavy saucepan. Stir over low heat until melted and smooth. Remove from heat and whisk in sugar, then eggs and flour, mix until blended. Pour batter into pan and evenly sprinkle 1 c of toffee over batter. Bake brownies until toothpick tester comes out with moist crumbs attached - about 45 minutes.
Cool about 15 minutes.
Bring cream to a simmer in a saucepan, add 1 c choc chips and 1 oz of unsweeted chocolate. Whisk until smooth and creamy.Pour over brownies and sprinkle top with more toffee bits.
Chill brownies until cold, at least 2 hours or overnight. Lift out brownies and cut into squares. Enjoy!
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