2 ounces unsweetened baking chocolate, broken into 1/2-inch pieces
1 cup sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose unbleached flour
3/4 cup almond toffee bits (such as Heath® brand)
Preheat oven to 350° F. Lightly coat an 8 x 8-inch baking pan with vegetable oil cooking spray. Line pan with foil, allowing two sides to overlap pan for easy removal from pan. Lightly coat foil lining with vegetable oil cooking spray.
Insert metal blade. Process chocolate until coarsely chopped, about 20 to 25 seconds. Add sugar and process until chocolate is as fine as the sugar, about 45 seconds. With unit running, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fluffy and light, about 10 to 15 seconds. Add flour and toffee bits; pulse until just combined, about 5 to 6 times. Do not overprocess.
Spread in prepared pan. Bake until top of brownies looks set and a toothpick inserted in the center comes out almost clean, about 25 to 30 minutes. (Due to the fudgy nature of the brownies, the toothpick will not be completely clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan and let cool completely before slicing. Cut into 16 squares.