Holy crap, two cans of Briess special dark!
Your problem was using the specialty dark LME like a base malt. This malt is designed to bring dark color and roasty flavors to beers like porters and stouts. It is chock full of non-fermentable sugars. In fact, the FG of 1.032 is a testament for the powerful yeast that S-33 really is.
What you're stuck with is a very sweet, malty beer that you may or may not like. There's little risk of creating a gusher if you prime properly (1 cup or so of dextrose or DME for a 5 gallon batch dissolved in boiling water). It's going to take about three weeks at room temperature to carbonate up fully.
Next time, have a look at the recipes section links at the top of any HBT page. Old ales and Barleywines are no different than other ales and lagers. They're designed around highly fermentable base malts like the DME you used in your beer. They do use roasted malts in them but usually more along the lines of a 5-10% addition of Special B, 120 lovibond Crystal Malt and/or roasted barley that can just be added to your brewing as a steeping grain. Use just enough to get to the color and flavors you need (typically a half pound or less in a 5 gallon batch) and let the base malt do the rest.