Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, Nutella, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.

Stir in ¾ of the chocolate chips and ¼ cup of the toffee pieces.

Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within ½″ of the edges of the skillet – the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don’t over cook.

Top with remaining chocolate chips and toffee bits. Place in oven and bake for 20-25 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean. (Check – timing depends on the oven)

Let the brownie cool on a wire rack in the skillet until just warm – about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.

Drizzle with additional softened Nutella if desired, or ice cream!

In your cast iron skillet, whisk together flour, cocoa powder, baking soda, and salt. Create a well in the middle of the pan.

Into the well, add in the butter, Nutella, brown sugar, white sugar, eggs, and vanilla and gently whisk those together – and begin slowly incorporating and folding in the flour mixture.

Add in chocolate chips and toffee pieces, gently folding in.

Bake according to directions above. Drizzle with softened nutella if desired.