Directions

• Preheat the oven to 350 degrees Fahrenheit. Grease and line with parchment paper a 9×13 inch baking dish.
• In a medium mixing bowl, whisk together the flour, salt, and baking powder.
• In a large heatproof bowl, combine the chocolate and butter, and set on top of a saucepan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. You can also place butter and chocolate in a microwave safe bowl, and melt them in the microwave in 30 seconds increments. Stir until both butter and chocolate are fully melted and the mixture is well combined and glossy.
• Stir in the sugar, then the eggs, flour mixture, espresso powder, and vanilla. Whisk until smooth and pour into the prepared baking dish.
• Bake for 35 to 30 minutes, until a toothpick inserted in the middle comes out clean. Make sure not to overbake them.
• While the brownies are baking, prepare the caramel. Warm the cream, butter and salt – either in the microwave or in a saucepan – until the butter is fully melted.
• In a large saucepan, combine sugar, the corn or golden syrup, and water. Cook over medium heat until the mixture turns an amber color. If you are using golden syrup, be aware that the color of the syrup might trick you into thinking that the sugar is done caramelizing when it’s not. I usually wait until I see the smoke coming from the saucepan, and smell the sugar, which should have a barely burned smell – unless you have gone too far, which has happened!
• Take the pan off the heat and carefully pour in the warm cream mixture while whisking. It may splatter, so be very careful. Return the pan to the stove and cook for another 5 minutes, still stirring. Take off the heat.
• When the brownies are done, let them cool for 10 to 15 minutes. Pour the caramel evenly over them, then scatter the peanuts on top. Refrigerate for at least an hour before cutting. For better cutting, you might place the brownies in the freezer for 15 minutes or so after refrigerating them first.