n n For Brownien n n Heat oven to 350°F.n n Butter individual skillets (or line 13 x 9 pan with buttered aluminum foil)n n Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.n n Stir until chocolate is completely melted.n n Stir in sugar.n n Blend in eggs and vanilla.n n Add flour and toffee bits; mix well.n n Pour into prepared skilletsn n Bake 30 min. (35 for big pan) or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)n n Let cool for 15 minutes and then top with ice cream, caramel sauce and more toffee bitsn nnn n For Caramel Saucen n n Place sugar and 1/4 cup water in a saucepan and stir to combinen n Bring mixture to a boil over medium-high heat, brushing down the sides of the pan with a wet pastry brush.n n Don't stirn n Reduce heat to low and simmer until mixture is a rich amber color, approximately 10 minutes. Watch carefully as you don't want it going further than the amber color.n n Gradually add the cream while stirring with a wooden spoon.n n Add the butter and lemon and stir to comine.n n Serve warmn n This caramel sauce will keep for a week or two in the fridgen nnn Adapted from Baker's Chocolate and Martha Stewartn