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Fudgy Toffee Brownies
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2 cups semisweet chocolate chips (about 12 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
5 oz. unsweetened chocolate, chopped
1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 1/4 cups English toffee bits
2/3 cup whipping cream
3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped
Preheat oven to 350°. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil.
Combine 1 cup chocolate chips, butter, and 4 oz. unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.
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