Preheat the oven to 180C/160C fan and lightly grease a 9x13 inch brownie pan, lining with a strip of parchment paper.

Make the ganache first as it needs a couple hours to chill before whipping. Place the chocolate into a medium bowl and set near the stove.

Place the cream into a small saucepan and bring to a simmer.

Place the sugar into medium sized saucepan and place over medium heat and cook until melted and caramelised to the colour of a rusty penny.

Once caramelised add the butter and salt and stir to combine.

Add the cream in two additions, being careful as it will bubble up viciously.

Once the bubbling has subsided you should have a smooth caramel.

Stir in the vanilla and then pour the hot caramel over the chocolate, set aside for a couple minutes before stirring together to form a smooth ganache.

Pop the bowl in the fridge for a couple hours or until thickened.

For the cake sieve the flour, cocoa, baking powder, baking soda, salt and brown sugar into a large bowl and use a whisk to combine.

Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.

Pour the batter into the prepared pan and bake in the oven for about 25-30 minutes or until the cake springs back to a light touch.

Allow it cool in the pan for 30 minutes before using the excess parchment to lift it from the tin to a wire rack to cool completely.

To frost the cake remove the ganache from the fridge and use a hand mixer to whisk until pale and fluffy.

Spread the ganache over the cake and sprinkle with a handful each of salted peanuts and cocoa nibs.

Kept in a sealed container this cake will be fine for 4-5 days.