Melt chocolate and butter together and cool slightly. In a large bowl, mix sugar, eggs and vanilla. Stir in chocolate mixture, then flour. Pour into a 9 x 13 glass pyrex pan, sprayed with Pam.

Option: If desired, add 1 cup chocolate chips to batter.

Sprinkle with Heath brickle toffee bits to make an even layer.

Bake 25 - 30 minutes until firm. Do not overbake.