Prepare the tin and oven

• Line a square baking dish with baking paper.
• Preheat the oven to 180 °C.

Melt the chocolate and butter

• Melt the dairy-free butter and dark chocolate together in a saucepan over low heat.
• Stir until smooth, then set aside to cool slightly.

Whisk the sugars and eggs

• Whisk the caster sugar, brown sugar and eggs in a mixing bowl until pale and thickened.

Make the brownie batter

• Fold the melted chocolate mixture into the whisked eggs.
• Sift in the flour, cocoa powder and salt, then fold until just combined.

Bake the brownie base

• Pour the batter into the lined dish and spread evenly.
• Bake until the top is set and a skewer comes out with a few moist crumbs.

Add the caramel and peanuts

• Warm the dairy-free caramel slightly so it spreads easily.
• Spread the caramel over the cooled brownie base and scatter over the chopped peanuts.
• Sprinkle with flaky sea salt.

Chill and slice

• Chill the bars until the caramel is firm.
• Cut into squares and serve.