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1
Pre-heat the oven to 350 degrees (F).
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2
To make the brownies, melt together the butter and unsweetened chocolate in a microwave-safe bowl on high heat for 90 seconds. Remove it from the microwave and stir until all the chocolate is melted and the mixture is smooth (it smells amazing).
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3
Add in the sugar, and stir until it is well combined. Mix in the eggs, one at a time, then add the vanilla and salt. Finally, stir in the flour.
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4
Put a couple tablespoons of the brownie batter into paper-lined cupcake tins. They should be about half full. Cut each Goo Goo Cluster into four equal pieces and press one piece into the brownie batter. Cover with another tablespoon of batter, so the cupcake tins are about 3/4 of the way full.
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5
Bake for 23-25 minutes, until the brownie is set (it'll give a little when you press your finger into the top of the brownie, but it shouldn't be jiggly at all).
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6
Let the brownies cool completely before you frost.
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7
To make the buttercream, start out by melting the caramels with a splash of heavy cream. Pop them in the microwave for 30 second increments, stirring in between to avoid burning. Once the caramel is melted and smooth (should take 90 seconds to two minutes), set it in the fridge so it cools a bit (the cream will keep it from getting too hard).
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8
Whip together the butter and marshmallow cream until fluffy. Once the caramel is cool to the touch, drizzle it into the mixture, with the mixer going on low-medium speed (be sure the caramel isn't hot, otherwise it will melt and ruin the buttercream). Whip the mixture until fluffy. Add the powdered sugar, a half cup at a time, until you've gotten the desired taste and consistency. Pipe a generous heap onto each brownie, and (if you want) top with some peanuts and a drizzle of melted chocolate.
