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Featured below is the recipe for 16 servings.
1/2 cup sugar 1/4 cup water 1 cup pecan halves, toasted
1/2 cup unsalted butter 2 ounces bittersweet chocolate (54% to 60% cacao), chopped 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder 2 1/2 tablespoons all purpose flour 1/8 teaspoon salt 1/2 cup 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 Pinch of salt 6 tablespoons heavy whipping cream 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped 1 1/2 tablespoons unsalted butter, diced, room temperature
2/3 cup heavy whipping cream 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
make the candied pecans. 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. The pecans can be
prepared up to two days ahead. Store airtight at room temperature.
make the brownies, preheat oven to 350 degrees. 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.
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.
Next, prepare the 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.
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.
the 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. The ganache can be
prepared up to two days ahead. Cover and keep chilled.
the foil as an 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. Serve with gelato, custard, or freshly whipped cream.