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Preheat oven to 350°F. Place butter in a 10-inch cast-iron skillet. Heat over medium, stirring constantly, until butter melts and browns, 8 to 13 minutes. Transfer to a large heatproof bowl. Let stand until cool to the touch, about 1 hour, stirring occasionally. Set aside skillet (do not wipe clean).
Stir granulated sugar and brown sugar into brown butter in bowl until incorporated. Add egg and vanilla, stirring until smooth. Stir in flour, baking soda, baking powder, and salt until just blended. Gently fold in chocolate, pecans, and toffee bits just until combined.
Carefully press dough evenly into bottom of skillet (it’s okay that skillet is still warm). Bake until golden brown, 20 to 23 minutes. Let stand 15 minutes. Serve warm topped with ice cream and flaky sea salt (if desired).