Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato
- Reviews 1
Ready In: 14 hrs 20 mins
Serves: 8
Ingredients
CANDIED PECANS
- 1⁄2 cup sugar
- 1⁄4 cup water
- 1 cup pecan halves, toasted
BROWNIES
- 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
WHITE-CHOCOLATE CARAMEL
- 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
BITTERSWEET-CHOCOLATE GANACHE
- 2⁄3 cup heavy whipping cream
- 6 ounces bittersweet chocolate, chopped (54% to 60% cacao)
CACAO-NIB GELATO
- 1 1⁄2 cups whipping cream
- 1 cup whole milk
- 1⁄2 cup cacao, nibs
- 1⁄2 vanilla bean, split lengthwise
- 5 large egg yolks
- 1⁄4 cup sugar
Directions
- FOR CANDIED PECANS:
- Lightly butter baking sheet.
- Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
- Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
- Add 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.
- Cool completely and coarsely chop nuts.
- *Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
- FOR BROWNIES:
- Preheat oven to 350°F.
- Line 8x8x2-inch metal baking pan with foil; butter foil.
- Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
- Remove from heat; cool slightly.
- Whisk cocoa powder, flour, and salt in small bowl.
- Whisk sugar, eggs, and vanilla in medium bowl to blend.
- Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
- Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
- Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
- Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
- Cool completely in pan on rack.
- FOR WHITE-CHOCOLATE CARAMEL:
- Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
- Let stand until gelatin softens, about 15 minutes.
- Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
- Stir 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.
- Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
- Stir to dissolve any caramel bits.
- Remove from heat; let cool 5 minutes.
- Add gelatin mixture; stir until gelatin dissolves.
- Add white chocolate; whisk until melted and smooth; whisk in butter.
- Pour caramel atop cooled brownie; spread evenly to cover completely.
- Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
- FOR BITTERSWEET-CHOCOLATE GANACHE:
- Bring cream to simmer in small saucepan; remove from heat.
- Add chocolate; whisk until melted and smooth.
- Cool until mixture is slightly thickened but still pourable, about 15 minutes.
- Pour ganache atop caramel on brownie; spread just to edges.
- Sprinkle chopped candied pecans evenly over.
- Chill uncovered until ganache is firm enough to cut, about 4 hours.
- **DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- CACAO NIB GELATO:
- Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
- Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
- Cover and let mixture steep 30 minutes; uncover and return to simmer.
- Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
- Gradually add hot cream mixture to yolk mixture, whisking until blended.
- Return 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).
- Transfer custard to medium bowl; cover and chill overnight.
- Pour custard through fine strainer set over bowl, discard solids in strainer.
- Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
- Cover and freeze until ice cream is firm, at least 8 hours or overnight.
- ***DO AHEAD - Can be made 3 days ahead; keep frozen.
- ASSEMBLY:
- Using foil as aid, lift brownie out of pan; place on work surface.
- Fold foil sides down.
- Using sharp knife, trim off about 1/4 inch of brownie on all sides.
- Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
- Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
- E N J O Y!
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