Layered Brownies With White-chocolate Caramel And Cacao Nib Gelato
From hopscotch 13 years agoIngredients
candied pecans
- 1/2 cup sugar shopping list
- 1/4 cup water shopping list
- 1 cup pecan halves, toasted shopping list
Brownies
- 1/2 cup (1 stick) unsalted butter shopping list
- 2 ounces bittersweet chocolate (54% to 60% cacao), chopped shopping list
- 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder shopping list
- 2 1/2 tablespoons all purpose flour shopping list
- 1/8 teaspoon salt shopping list
- 1/2 cup plus 1 tablespoon sugar shopping list
- 2 large eggs shopping list
- 1/2 teaspoon vanilla extract shopping list
WHITE-chocolate caramel
- 3 tablespoons water, divided shopping list
- 3/4 teaspoon unflavored gelatin shopping list
- 4 1/2 tablespoons sugar shopping list
- Pinch of salt shopping list
- 6 tablespoons heavy whipping cream shopping list
- 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped shopping list
- 1 1/2 tablespoons unsalted butter, diced, room temperature shopping list
BITTERSWEET-chocolate GANACHE
- 2/3 cup heavy whipping cream shopping list
- 6 ounces bittersweet chocolate (54% to 60% cacao), chopped shopping list
- Cacao Nib Gelato shopping list
Special Equipment
- 8x8x2-inch metal baking pan shopping list
How to make it
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. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
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.
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.
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.
- 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, 1 3/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
People Who Like This Dish 4
- twilightrose Denver/ Nederland♥, CO
- jeffsgirl Medford, OR
- choclytcandy Dallas, Dallas
- iggy Cincinnati, OH
- hopscotch CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments