1. 1. Preheat your oven to 350°F and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.

2. 2. In a saucepan over low heat, melt the unsalted butter. Remove the pan from the heat and whisk in the cocoa powder, granulated sugar, and brown sugar until well combined.

3. 3. Add the eggs and vanilla, mixing until the batter is smooth. Stir in the all-purpose flour, salt, and baking soda until just combined.

4. 4. Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow the brownies to cool completely in the pan.

5. 5. In a small bowl, dissolve the instant espresso powder in the heavy cream for the buttercream. In a separate bowl, beat the softened unsalted butter until smooth.

6. 6. Gradually add the confectioners’ sugar, vanilla, and the espresso mixture, beating until the frosting is light and fluffy. Spread the espresso buttercream evenly over the cooled brownies.

7. 7. In a small saucepan, heat the heavy cream for the ganache just until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips. Let sit for 1-2 minutes, then stir until smooth.

8. 8. Pour the ganache over the frosted brownies and sprinkle the Heath toffee bits on top.

9. 9. Allow the ganache to set before slicing into squares. Serve and enjoy.