14 hrs 20 mins
12 hrs 20 mins
These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included.<> Bits of shell roasted cacao beans; available at specialty food stores.
My Private Note
Units: US | Metric
- 1/2 cup unsalted butter (1 stick)
- 2 ounces bittersweet chocolate, chopped (54% to 60% cacao)
- 1/4 cup natural unsweetened cocoa powder, plus
- 1 teaspoon natural unsweetened cocoa powder
- 2 1/2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup sugar, plus
- 1 tablespoon sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 tablespoons water, divided
- 3/4 teaspoon unflavored gelatin
- 4 1/2 tablespoons sugar
- 1 pinch salt
- 6 tablespoons heavy whipping cream
- 4 ounces high-quality white chocolate, finely chopped (such as Lindt or Perugina)
- 1 1/2 tablespoons unsalted butter, diced, room temperature
- 1FOR CANDIED PECANS:.
- 2Lightly butter baking sheet.
- 3Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
- 4Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
- 5Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
- 6Cool completely and coarsely chop nuts.
- 7*Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
- 8FOR BROWNIES:.
- 9Preheat oven to 350°F.
- 10Line 8x8x2-inch metal baking pan with foil; butter foil.
- 11Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
- 12Remove from heat; cool slightly.
- 13Whisk cocoa powder, flour, and salt in small bowl.
- 14Whisk sugar, eggs, and vanilla in medium bowl to blend.
- 15Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
- 16Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
- 17Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
- 18Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
- 19Cool completely in pan on rack.
- 20FOR WHITE-CHOCOLATE CARAMEL:.
- 21Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
- 22Let stand until gelatin softens, about 15 minutes.
- 23Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
- 24Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
- 25Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
- 26Stir to dissolve any caramel bits.
- 27Remove from heat; let cool 5 minutes.
- 28Add gelatin mixture; stir until gelatin dissolves.
- 29Add white chocolate; whisk until melted and smooth; whisk in butter.
- 30Pour caramel atop cooled brownie; spread evenly to cover completely.
- 31Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
- 32FOR BITTERSWEET-CHOCOLATE GANACHE:.
- 33Bring cream to simmer in small saucepan; remove from heat.
- 34Add chocolate; whisk until melted and smooth.
- 35Cool until mixture is slightly thickened but still pourable, about 15 minutes.
- 36Pour ganache atop caramel on brownie; spread just to edges.
- 37Sprinkle chopped candied pecans evenly over.
- 38Chill uncovered until ganache is firm enough to cut, about 4 hours.
- 39**DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- 40CACAO NIB GELATO:.
- 41Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
- 42Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
- 43Cover and let mixture steep 30 minutes; uncover and return to simmer.
- 44Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
- 45Gradually add hot cream mixture to yolk mixture, whisking until blended.
- 46Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170ºF, about 5 minutes (do not boil).
- 47Transfer custard to medium bowl; cover and chill overnight.
- 48Pour custard through fine strainer set over bowl, discard solids in strainer.
- 49Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
- 50Cover and freeze until ice cream is firm, at least 8 hours or overnight.
- 51***DO AHEAD - Can be made 3 days ahead; keep frozen.
- 53Using foil as aid, lift brownie out of pan; place on work surface.
- 54Fold foil sides down.
- 55Using sharp knife, trim off about 1/4 inch of brownie on all sides.
- 56Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
- 57Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
- 58E N J O Y!
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Nutritional Facts for Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato
Serving Size: 1 (260 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 785.9
- Calories from Fat 545
- Total Fat 60.6 g
- Saturated Fat 31.8 g
- Cholesterol 328.9 mg
- Sodium 135.2 mg
- Total Carbohydrate 57.3 g
- Dietary Fiber 2.2 g
- Sugars 50.6 g
- Protein 8.9 g
The following items or measurements are not included: