Ingredients

• 4 1/2 ounces unsweetened chocolate
• 1 cup unsalted butter
• 3 large eggs
• 1 cup dark brown sugar
• 1 tablespoon of spiced rum
• 3/4 cup granulated sugar
• 1 cup all purpose flour
• pinch of salt
• 1/2 cup granulated sugar
• 3/4 cup light corn syrup
• 1/4 cup butter
• 1/2 cup of heavy cream
• 1/2 tablespoon vanilla
• pinch of salt
• flaked coconut
• toasted peanuts
• melted chocolate

Instructions

1. Pre-heat oven to 350°F.
2. Melt chocolate and butter in double boiler. Set aside to cool.
3. Beat eggs until light. Add sugars and beat until thick and smooth. Stir in rum. Stir in flour and salt just until mixed, add melted chocolate and stir. Spread into a 9-inch springform pan lined with parchment paper, bake about 30-35 minutes until a tester comes out clean. Cool.
4. Make vanilla caramel: Combine all of the ingredients (except vanilla) in a sauce pan. Over a low heat, stir constantly until mixture reaches 250°F. or the soft ball stage. Add the vanilla and mix thoroughly. Pour over baked brownies. Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts. Cool completely. Stripe with melted semi-sweet chocolate.
5. Combine all of the ingredients (except vanilla) in a sauce pan. Over a low heat, stir constantly until mixture reaches 250°F. or the soft ball stage. Add the vanilla and mix thoroughly.
6. Pour over baked brownies. Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts. Cool completely. Stripe with melted semi-sweet chocolate.