Chop the chocolate and melt over a warm water bath. Stir in oil.
Chop peanuts. Beat the eggs, sugar and salt in a bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Remove the chocolate-oil mixture from the heat and immediately pour into the egg mixture and stir in.
Mix flour, cocoa, baking powder and nuts. Quickly fold into the chocolate-egg mixture.
Spread the dough into the greased troughs of a muffin tray (12 troughs each). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Take out and press a recess with the bottom of a glass into each muffin.
Let it cool down on a cake rack.
Carefully lift the brownies out of the tray, place them on plates and put a scoop of ice cream in each. Spread chocolate sauce over them.