• Preheat the oven to 350 degrees F.
• Line the bottom and two opposite sides of an 8 x 8-inch baking pan with parchment paper.

Double Chocolate Brownie:

• Add the dark chocolate and unsalted butter to a small saucepan. Heat over medium low heat. Stir frequently until the chocolate has melted and the butter and chocolate have combined. Remove from the heat. Set aside.
• Add the light brown sugar, egg, all-purpose flour, and cocoa powder to a medium mixing bowl. Stir to combine. Stir in the chocolate mixture.
• Pour the brownie mix into the prepared baking pan. Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool brownies in baking pan on wire rack.

Caramel:

• Add unsalted butter, light brown sugar, and dark corn syrup to small saucepan. Heat over medium heat. Bring to a boil and cook, stirring frequently for 8 to 10 minutes. Stir in the heavy cream. Stir in the roasted peanuts. Pour the caramel mixture over the brownies.
• Bake for 15 minutes. Remove from oven and cool on wire rack to room temperature. Cover with foil or plastic wrap, and refrigerate several hours or overnight.

Chocolate:

• Add the dark chocolate and vegetable oil to a small saucepan. Heat over low heat while constantly stirring. Remove from heat when chocolate has melted and mixture is smooth.
• Pour chocolate mixture over cold caramel layer and smooth with offset spatula.
• Refrigerate until chocolate is firm. Slice into finger size bars.