Preheat the oven to 375-degrees.

Line a 9x9 baking pan with tinfoil leaving some of the foil hanging over the edges and spray with cooking spray.

Chop the Baker's chocolate and set aside.

In a small saucepot, bring the butter and jam to a soft rolling boil.

Stir in the beer.

When the mixture is bubbly again, remove it from the heat and stir in the Baker's chocolate.

Whisk until smooth and set aside. In a large bowl, beat the eggs with the sugars until fluffy.

Add in the vanilla, applesauce and oil and mix until well combined.

Sift in the flour and cocoa powder and stir in the mixture from your saucepot.

Pour the batter into the pan and top with the toffee and chocolate chips.

Bake 25-30 minutes at 375-degrees and quickly remove to ice bath until chilled (about 15 minutes).

Carefully lift the brownies by the foil and set onto a cutting board.

Cut the brownies then refrigerate and serve chilled.