*In addition to the toffee crunch bits, I added chopped walnuts to some of mine*8 eggs
2 teaspoons salt
2 cups of unsalted butter, melted
1 1/2 cups cocoa powder
4 cups sugar
4 teaspoons vanilla
3 cups flour
1/2 C. Chopped Toffee (I used Heath Toffee bits)
Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.
Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.
Add flour mixture to egg mixture and mix until well combined.
Spread onto a well-greased jelly roll pan (12 x 17) and bake at 350 degrees for about 22-25 minutes (check with a toothpick, you want to see a few moist crumbs, but not batter, when you pull it out). Cool for 15 minutes and spread with frosting.
4 cups powdered sugar
2 oz. cream cheese, softened
1/2 cup butter, softened
1/2 cup cocoa
milk (no more than 1/2 c.)
1/2 c. Heath Toffee Crunch bits
Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency (I used about 1/3 cup). Just add a tablespoon at a time after 1/3 c., until it is soft enough to spread. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Sprinkle with toffee bits (and walnuts if desired). Allow brownies to continue to cool (I placed my jelly roll pan on a wire rack and let it sit for about 2 hours).
Hint: cut your brownies with a plastic knife! Makes it so much easier and less messy!