In a med saucepan, combine unsweetened chocolate and butter. Cook and stir over low heat until melted and smooth. Remove from heat. Add sugar, eggs, and vanilla. Beat lightly until just combined. Stir in flour. Spoon a generous 1 T. of batter into each muffin cup.

Bake in preheated oven for 12 minutes. Cool in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

In a small saucepan, heat whipping cream over low heat just until it simmers; remove from heat. Add chocolate pieces, stirring until melted.

Dip top of each brownie into glaze (or spoon glaze if brownie in a paper cup). Add pinch of toffee chips to top of brownie. Return to wire rack and allow glaze to set.