If you like chocolate, especially dark chocolate...... you will love these!

And they sure are beautiful to look at, if I don't say so myself:)
My adapted version is below, or you can find the original recipe at My Kitchen Cafe.

Chocolate Toffee Brownie Bites

*Makes 24 brownie bites*

Brownies:
½ cup butter, cut into tablespoons
2 ounces unsweetened chocolate, coarsely chopped ( or cocoa)
½ cup all purpose flour
1/8 teaspoon baking powder
Pinch of salt
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract

Chocolate Glaze:
5 ounces bittersweet chocolate, coarsely chopped (or unsweetened baking chocolate or cocoa)
½ cup plus 1 tablespoon heavy cream (I didn't have, so used whole milk)
1 tablespoon light corn syrup
1/3 cup toffee bits, such as Heath

2-3 Tbl of powdered sugar (cause I used the baking chocolate and it needed some sweetness)

Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour. (I didn't have mini ones, so I just used regular and got a more round brownie)

Combine butter and chocolate in a medium bowl and microwave until melted and smooth. Cool the mixture until lukewarm.

Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.

Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.

Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14-16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.

Heat chocolate, cream and corn syrup until mixture is smooth (either in a bowl over simmering water or in the microwave). Remove bowl from the heat and stir in the toffee bits.

Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than ¼-inch apart. Pour the glaze over the brownie bites, covering the tops and sides. Using a small offset metal spatula, smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Try to only eat just one.