Layered Brownies/ Chocolate Caramel/cacao Nib Gelato

Total Time: 14 hrs 20 mins Preparation Time: 2 hrs Cook Time: 12 hrs 20 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/4 cup water
• 1 cup pecan halves, toasted
• 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 chocolate, finely chopped (such as lindt or perugina)
• 1 1/2 tablespoons unsalted butter, diced, room temperature
• 2/3 cup heavy whipping cream
• 6 ounces bittersweet chocolate, chopped (54% to 60% cacao)
• 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

Recipe

• 1 for candied pecans:.
• 2 lightly butter baking sheet.
• 3 stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
• 4 increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
• 5 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.
• 6 cool completely and coarsely chop nuts.
• 7 *do ahead: can be made 2 days ahead. store airtight at room temperature.
• 8 for brownies:.
• 9 preheat oven to 350°f.
• 10 line 8x8x2-inch metal baking pan with foil; butter foil.
• 11 combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
• 12 remove from heat; cool slightly.
• 13 whisk cocoa powder, flour, and salt in small bowl.
• 14 whisk sugar, eggs, and vanilla in medium bowl to blend.
• 15 pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
• 16 transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• 17 bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
• 18 allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
• 19 cool completely in pan on rack.
• 20 for -chocolate caramel:.
• 21 spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
• 22 let stand until gelatin softens, about 15 minutes.
• 23 meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
• 24 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.
• 25 slowly add cream (mixture will bubble vigorously) & reduce heat to low.
• 26 stir to dissolve any caramel bits.
• 27 remove from heat; let cool 5 minutes.
• 28 add gelatin mixture; stir until gelatin dissolves.
• 29 add chocolate; whisk until melted and smooth; whisk in butter.
• 30 pour caramel atop cooled brownie; spread evenly to cover completely.
• 31 chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• 32 for bittersweet-chocolate ganache:.
• 33 bring cream to simmer in small saucepan; remove from heat.
• 34 add chocolate; whisk until melted and smooth.
• 35 cool until mixture is slightly thickened but still pourable, about 15 minutes.
• 36 pour ganache atop caramel on brownie; spread just to edges.
• 37 sprinkle chopped candied pecans evenly over.
• 38 chill uncovered until ganache is firm enough to cut, about 4 hours.
• 39 **do ahead: can be made 2 days ahead. cover and keep chilled.
• 40 cacao nib gelato:.
• 41 combine whipping cream, milk, and cacao nibs in heavy large saucepan.
• 42 scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
• 43 cover and let mixture steep 30 minutes; uncover and return to simmer.
• 44 whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
• 45 gradually add hot cream mixture to yolk mixture, whisking until blended.
• 46 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).
• 47 transfer custard to medium bowl; cover and chill overnight.
• 48 pour custard through fine strainer set over bowl, discard solids in strainer.
• 49 transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
• 50 cover and freeze until ice cream is firm, at least 8 hours or overnight.
• 51 ***do ahead - can be made 3 days ahead; keep frozen.
• 52 assembly:.
• 53 using foil as aid, lift brownie out of pan; place on work surface.
• 54 fold foil sides down.
• 55 using sharp knife, trim off about 1/4 inch of brownie on all sides.
• 56 cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
• 57 place 1 brownie bar and scoop of cacao nib gelato on each of 8 plates and serve.
• 58 e n j o y!