Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and achieve that fudgy consistency.
Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, add the melted butter, granulated sugar, vanilla extract, and eggs. Whisk together until well combined and smooth.
In a separate bowl, whisk together all-purpose flour, Dutch-process cocoa, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, using a spatula to fold them together gently.
Fold in the semi-sweet chocolate chips and toffee bits, reserving a handful of toffee bits for topping.
Gently fold in the chopped Blue Diamond Oven Roasted Sea Salt Almonds until evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Sprinkle the reserved toffee bits and a pinch of extra sea salt on top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Use the parchment paper to lift them out, then cool completely on a wire rack before cutting into squares.
