Fudgy Toffee Brownies

Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top. Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day. Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.