To prepare chocolate ganache frosting, simply add cooking chocolate and cream to a large, microwave-safe bowl and microwave together for 20 seconds at a time, stirring each time until mixture becomes smooth.
Cover with plastic wrap and set aside.
Preheat a fan forced oven to 175C (340F).
Spray an 8x8 inch square pan with non-stick cooking spray and lay the bottom with parchment paper.
Add butter and chocolate to a microwave-safe bowl.
Microwave for 20 seconds at a time and repeat until it becomes smooth.
Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
Slowly add chocolate and butter mixture while mixing on low speed.
Add batter to baking tin lined with baking paper.
Drizzle 1/2 cup of salted caramel sauce over the top and use a toothpick or skewer to swirl into the batter.
Bake for 25-30 min or until a pick comes out with moist crumbs.
Set them aside to cool completely after they've baked.
To finish off brownies, simply spread the ganache frosting on top.
Sprinkle with crushed peanuts, nougat, and a good drizzle of salted caramel sauce.