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Preheat oven to 350. Line a 9x9 baking pan with parchment paper, leaving a 1 inch overhang on all sides. In a large heat proof bowl, melt chocolate, 2/3 cup butter and espresso over a saucepan of simmering water. Stir occasionally, until chocolate and butter are melted and mixture is smooth. Turn off heat. With bowl still over water stir in 2/3 cup sugar and brown sugar until well incorporated. Remover bowl from saucepan and set aside, allowing mixture to cool to room temp. Add eggs one at a time. Stir in vanilla with last egg. In another bowl whisk flour, cocoa powder and salt. Sift flour mixture over chocolate mixture and stir until just combined. Pour batter into prepared pan and use spoon to flatten. Bake until a fork comes out clean about 30 min, rotating halfway. Let cool completely in pan on rack. Meanwhile spread peanuts in a single layer on baking sheet. Bake, stirring occasionally until golden and fragrant, about 6 min. Set aside. In a large heavy bottom saucepan heat remaining sugar 1 1/3 cup and water over med heat. Increase heat and boil without stirring until mixture turns amber in spots. Swirl saucepan and continue to cook until evenly deep amber in color. Stir in honey, bring back to a boil and cook another min. Remove caramel from heat and stir in remaining 1 1/2 tbsp butter and cream. Be careful as mixture will bubble up vigorously. Return to heat and stir until smooth. Stir in peanuts and pretzels then pour over cooled brownies. Chill in fridge until cool. 30 min

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