Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined, about 30 seconds.
3. Add the eggs and vanilla extract. Whisk vigorously for 1-2 minutes until the mixture is smooth, thickened, and pale in color.
4. Sift the flour, cocoa powder, and salt directly into the bowl with the wet ingredients. Using a spatula, fold the dry ingredients into the wet until just combined and no dry streaks of flour remain. Be careful not to overmix.
5. Fold in ¾ cup of the toffee bits, reserving ¼ cup for the top.
6. Pour the thick batter into the prepared pan and spread it into an even layer. Sprinkle the remaining ¼ cup of toffee bits evenly over the top.
7. Bake for 28-32 minutes, or until the top is shiny and set, and a toothpick inserted into the center comes out with a few fudgy crumbs (not wet batter).
8. Allow the brownies to cool completely in the pan set on a wire rack. Use the parchment paper to lift the cooled brownie block out before slicing into squares with a sharp knife.

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