Pre-heat oven to 350 F. Line a 9″ x 13″ 1/4 sheet pan with parchment paper with a 1″ of overhang on all sides.

Sift together the flour, cocoa powder and salt in a bowl and set aside.

In a large bowl, whisk together the white sugar, light brown sugar, vanilla, and room temperature eggs until thick and glossy; about 4 minutes.

Melt the butter, oil, and chocolate together in a heat-proof bowl over simmering water. Periodically whisk until the butter is melted, then remove from heat.

Add the warm melted chocolate mixture to the egg/sugar mixture and whisk for one minute or until the sugar is dissolved. Rub the mixture between your fingers; if you can still feel the sugar granules, continue whisking.

Now fold in the flour mixture and chocolate chips until just combined; careful not to over-mix. Pour the batter into the parchment-lined pan. Bake in the center of the oven for 18-20 minutes until a probe inserted in the center of the batter comes out with a few moist sticky crumbs.

Let the brownies cool for a few minutes before removing the parchment paper and slicing the brownies.

For the Candied Peanuts:

In a pot, bring sugar, corn syrup and water to a boil. Add butter and cook to a medium-light caramel, then stir in peanuts.

Spread the mixture on a sheet of parchment paper to cool. Chop dry candied peanuts into small pieces and serve on top of brownie and to the side. Reserve the candied peanuts in an airtight container.