Ingredients

• 8 oz (225g) high-quality semi-sweet or dark chocolate, chopped
• ½ cup (1 stick / 115g) unsalted butter
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup (90g) toffee bits (like Heath or Skor)
• Optional: flaky sea salt for finishing

Instructions

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment paper, leaving overhang.
In a heatproof bowl set over simmering water (double boiler), melt chocolate and butter, stirring until smooth. Remove from heat; cool slightly.
Whisk in sugar, then add eggs one at a time, mixing well after each. Stir in salt and vanilla.
Fold in ⅓ cup toffee bits (reserve rest for topping).
Pour batter into prepared pan. Sprinkle remaining toffee bits on top.
Bake 20–25 minutes—edges should be set, but center still slightly soft (it will firm as it cools).
Cool completely in pan before slicing (for clean cuts, chill 30 min).
Optional: Sprinkle with flaky sea salt just before serving.