• Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
• In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. 
• Now, add the melted chocolate slowly and combine once again. 
• Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. 
• Fill each cup to about 3/4 full, they don't rise much.
• Bake 15-18 minutes. While warm, use something like the end of a wooden spoon or tablespoon measure to create deep indents in the centre of each brownie cup. Let cool.
• Once cool, add about a teaspoon of caramel sauce to each brownie cup. Sprinkle over some chopped peanuts.

For the Ganache

• Put the chocolate into a heatproof jug. If using a bar of solid chocolate, chop it into small pieces first. 
• Heat the cream in a small saucepan over a low/medium flame. Keep stirring until the cream comes to the boil. Turn off the heat and pour the cream into the bowl with the chocolate. Let rest 1 minute before stirring until the mixture comes together to form a glossy/rich consistency. While still liquid, pour into the wells you made in the brownie cups.
• Let chill in the fridge to firm up before serving!