Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Melt the butter in a saucepan over low heat. Once melted, remove from heat and stir in granulated sugar and brown sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well incorporated.

Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the chocolate chips and half of the chopped peanuts into the brownie batter.

Spread half of the brownie batter into the prepared pan. Drizzle half of the caramel sauce over the batter.

Spread the remaining brownie batter on top, then drizzle the rest of the caramel sauce and sprinkle the remaining peanuts over it.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.

Let the brownies cool in the pan for about 10 minutes before slicing them into squares and enjoying.