LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO RECIPE | EPICURIOUS.COM
These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant. 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. Incredible.
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- 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. 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
- tablespoon water into small bowl; sprinkle
- gelatin over and stir to blend. Let stand
- until gelatin softens, about 15 minutes.
- Meanwhile, combine remaining
- 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
- 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
- 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
- 1/2-inch-long, 13/4-inch-wide bars. Place
- brownie bar and scoop of Cacao Nib
- Gelato on each of 8 plates and serve.
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