Place the rack in the middle of the oven and preheat it to 190 °C / 375 °F. Grease a 20 cm x 30 cm (8-inch x 12-inch) deep baking dish with butter and line with parchment paper with a few inches (or centimeters) of overhang off the sides.
melt the butter and chocolate
Add butter, chocolate, and a pinch of salt to a heat-proof bowl. Melt in intervals in your microwave oven, or place the bowl over a saucepan filled with boiling water (the bowl shouldn't touch the water) and melt the chocolate with butter. Set aside.
Combine eggs, chocolate, and flour
In a large bowl, whisk together eggs, vanilla paste, and sugar using a whisk. Beat for 3 minutes by hand or use an electric mixer to get the mixture fluffy. Slowly pour the chocolate mixture into the egg mixture, whisking continuously with a whisk to get a smooth mixture. Then, gradually add in the flour while whisking with a whisk. Stir until combined and until there are no traces of flour left. Don't overwork the mixture.
Roughly chop the Teta Frida Clusters - Peanuts in white chocolate with salted caramel. Alternatively, if you can't get them in your country, use a mixture of toffee peanuts and white chocolate chips. Stir into the mix and pour into the prepared baking dish. Bake for 25 - 30 minutes at 190 °C / 375 °F, or until the brownies are baked, but still soft. While cooling, the brownie will continue to bake and become moist and perfect. Set aside to cool, then cut into 12 slices and serve.