Fudgy Brownies with Toasted Nuts and Toffee

In a small saucepan over low heat, melt the unsalted butter.

Remove from heat, stir in the granulated sugar, then pour the mixture into a large bowl to cool slightly.

In a separate medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder.

Once the butter mixture has cooled, add the eggs, vanilla extract, ground vanilla, and kosher salt. Whisk until well combined.

Add the dry flour and cocoa mixture to the wet ingredients. Fold with a spatula until just combined; do not overmix.

In a dry skillet over medium heat, toast the chopped pecans and almonds until fragrant, about 2-3 minutes. Remove from heat and let cool completely.

Fold the cooled toasted nuts, extra dark chocolate chips, and toffee bits into the brownie batter.

Preheat your oven to 350°F (175°C).

Grease an 8x8 inch baking dish (or a similar-sized rectangular dish) with cooking spray and line with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

Pour the batter into the prepared dish and spread it into an even layer. You can sprinkle a few extra nuts and chips on top.

Gently tap the dish on the counter to release any air bubbles.

Bake for 25 to 30 minutes.

Let the brownies cool completely in the pan before lifting them out, cutting, and serving.

Dust with powdered sugar before serving, if desired.