Line 13" x 9" pan with buttered aluminum foil or butter individual 5" skillets.
Microwave chocolate and butter in a large microwaveable bowl on HIGH 2 minutes or until butter is melted.
Remove the bowl from the microwave and stir the mixture until the chocolate is completely melted.
Stir in sugar.
Blend in eggs and vanilla.
Add flour and toffee bits; mix well.
Pour brownie batter into prepared skillets or baking pans.
Bake the 13" x 9" pan for 35-40 minutes (individual skillets for 25-30 minutes) or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.)
Let the brownies cool for 15 minutes and then top with ice cream, caramel sauce and more toffee bits.
For Caramel Sauce
Add 1/4 cup of water to a saucepan and then add the sugar and lemon juice. Stir to combine.
Place the saucepan on a burner over medium-high heat. Bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush. This will help prevent crystalization.
Don't stir and don't go too far from the stove!
Reduce the heat to medium and simmer until the mixture is a rich amber color, approximately 10 minutes. Swirl the pot to encourage the caramelization. Watch carefully, as you don't want it to get darker than the amber color. Look for bubbles that pop slowly and browning around the edge of the pan to let you know you are close!
Add cream to another pot and warm it up over low heat.
Once the sugar/water mixture is the color of a copper penny, remove the pot from the stove and gradually add the cream, stirring with a wooden spoon. It will splutter and splatter, be cautious.
Add the butter and stir to combine. Then stir in the vanilla and stir to combine.
Serve warm
This caramel sauce will keep for a week or two in the fridge. See Note 2 for storing and reheating the caramel sauce
Notes
Note 1:
Good-quality vanilla ice cream works great with all the flavors in this Brownie Sundae. But if you feel like taking it up a notch, buy vanilla ice cream with toffee bits or add some of your own. Breyer's makes a Heath Bar Ice Cream with bits of toffee in it.If you do decide to make your own, just double the toffee bits you purchase or make and add them to a gallon of slightly softened vanilla ice cream. Once the toffee bits are fully incorporated, refreeze the ice cream.
Note 2:
Refrigerate the Caramel Sauce
Once the caramel sauce has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. It will keep well for about 1 to 2 weeks. Before using it, let it come to room temperature or gently reheat it.Place the desired amount in a microwave-safe bowl or saucepan to re-warm the caramel sauce. Microwave it briefly, stirring in between until it reaches your desired temperature. Alternatively, gently warm it on the stovetop over low heat, stirring continuously until warmed. Be careful not to overheat it to avoid burning.
Freeze the Caramel Sauce
Allow the caramel sauce to cool completely at room temperature before freezing. This is essential to avoid condensation forming inside the container, which can lead to freezer burn. Transfer the cooled caramel sauce to an airtight container or freezer-safe bag. Make sure to leave some space at the top of the container or bag to allow for expansion as the sauce freezes. Ensure the container is sealed tightly.Caramel sauce can typically be stored in the freezer for 3 to 6 months.When ready to use the caramel sauce, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, gently reheat the caramel sauce in a saucepan over low heat, stirring continuously until it reaches your desired consistency and temperature.