Instructions

Make the Ganache

1. Place 1 cup of the chocolate pieces in a glass bowl.
2. Heat the cream over medium heat just until it starts to get bubbles around the edges.
3. Immediately remove it from the heat and pour it over the chocolate pieces.
4. Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
5. Allow the ganache to set up for about 2 hours at room temperature. You want it thickened but still pourable.

Make the Brownies

1. Preheat oven to 350°F, rack in the middle.
2. Line a quarter sheet pan with parchment spraying the sides. If you don’t have that use a 9×13″ metal pan that is lined with parchment
3. In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
4. Remove from heat and allow to cool slightly.
5. Stir in the sugar, salt, and chocolate extract.
6. With a sturdy mixing spoon, beat the eggs in one at a time until blended.
7. Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t overmix.
8. Pour the batter into the pan.
9. Bake for 15-18 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
10. Set the pan on a cooling rack and allow to cool completely.

Make the Caramel

1. In a medium saucepan over low heat, add the cream, vanilla bean pod and seeds. Heat just until warmed. You don’t want it to boil.
2. While cream is heating, in a large heavy bottomed saucepan add the sugar, corn syrup, and water. Whisk together until well combined. Place the pan over medium heat and continue whisking until sugar is dissolved. Once the sugar is dissolved, stop stirring and allow it to boil until it turns a golden amber color.
3. Remove the pan from the heat, remove the vanilla bean with tongs and slowly pour the hot cream into the caramel. Be careful, as the mixture will bubble up… A LOT!
4. Stir with a wooden spoon until smooth, scraping the bottom and edges of the pan. If any lumps form, return the pan to the heat and stir until smooth. Once it’s all smooth, take the pan off the heat (if you put it back on for a second or two) and add the butter. Stir until smooth and creamy. Let the caramel rest for 15 minutes before pouring.

Assemble

1. Take your spoon to the ganache and stir again to smooth it out. It should be thick but still pourable.
2. Gently stir the caramel in the pot and then pour over top the cooled brownies all the way to the edge.
3. Sprinkle the roasted peanuts over top of the caramel and gently push down.
4. Sprinkle the sea salt overtop of the nuts and caramel.
5. Using the back of a spatula, gently press the nuts down into the caramel.
6. Drizzle the hot fudge sauce over top.
7. Next, take the melted ganache and pour over top.
8. Use an offset spatula to smooth out.
9. Place the entire pan, uncovered in the fridge for at least 2 hours to set.
10. Once set and the ganache is hardened, cut and serve. I stored mine in the fridge, covered though these are OK to be left at room temperature (as long as they are covered).