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1
For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil.
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2
Combine the granulated sugar and butter in a small deep saucepan.
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3
Bring to a simmer over medium heat, stirring frequently.
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4
(Don't worry if the mixture looks curdled and then separated-it will come together.)
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5
Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
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6
Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan.
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7
When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful.
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8
Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute.
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9
Pour into the prepared measuring cup and cool to room temperature.
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10
(The caramel can be made the night before and kept, covered, at room temperature.
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11
You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat.
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12
It should not be too loose.)
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13
For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches.
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14
Butter the corners and sides of a 9-by-13-inch baking pan.
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15
Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
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16
Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water.
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17
Stir occasionally with a rubber spatula until smooth.
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18
Whisk the eggs, sugars and vanilla in a large bowl.
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19
Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined.
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20
Stir in 1 1/2 cups of the peanuts.
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21
Pour the batter into the prepared pan.
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22
Drizzle the caramel over the top, using a butter knife to swirl it into the batter.
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23
Coarsely chop the remaining 1/2 cup peanuts and scatter over the top.
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24
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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25
Be sure to insert the toothpick in a spot that does not have too much caramel.
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26
Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan.
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27
Cool completely, about 1 hour.
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28
When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan.
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29
Flip and set on the counter.
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30
Gently pull the pan from the foil and the foil from the pan to remove.
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31
Gently peel the foil off the brownie.
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32
Place another lightweight cutting board on top, and flip the brownie right-side-up.
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33
Slice into 1 1/2-inch squares.
