For the Flourless Brownies:

1️⃣ Preheat the Oven: Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan. 2️⃣ Mix the Brownie Batter: In a large mixing bowl, combine the white sugar, brown sugar, and melted butter. Beat until well combined. Add in the eggs and vanilla and whisk until smooth, then beat for about 2 minutes. 3️⃣ Add Dry Ingredients: Stir together the cocoa powder and salt. Gradually add the dry ingredients to the wet mixture and blend until smooth. 4️⃣ Bake: Pour the brownie batter into the prepared pan and bake for about 25 minutes, or until a toothpick comes out clean. Let the brownies cool slightly.

For the Caramel:

1️⃣ Cook the Caramel: In a medium saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring occasionally, until the mixture turns caramel-colored. 2️⃣ Add Butter and Cream: Add the butter and stir until melted. Slowly add the heavy cream and continue stirring until smooth. If clumps form, return to heat and stir until dissolved. 3️⃣ Finish the Caramel: Stir in the vanilla and salt. Let the caramel cool completely in the refrigerator.

Assembly:

1️⃣ Shape the Brownies: Once the brownies are slightly cooled but still a bit warm, cut them into squares. Gently squish each square and form it into a ball. Make an indentation with your thumb and fill it with a spoonful of cooled caramel. Seal the brownie around the caramel and roll it into a round ball. 2️⃣ Freeze the Balls: Place the caramel-filled brownie balls on a parchment paper-lined pan and freeze for about 20 minutes or until cold.

For the Chocolate Coating:

1️⃣ Melt the Chocolate: Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Stir in the chopped salted peanuts. 2️⃣ Coat the Brownie Balls: Dip each brownie ball into the melted chocolate, coating it completely. Place the coated balls back on the parchment paper. 3️⃣ Freeze Again: Freeze the balls again to harden the chocolate quickly or let them set at room temperature.