Name: Layered Brownies with White-Chocolate Caramel and Cocoa Nib Gelato
Yield: Makes 8 servings
Ingredients: 1/2 cup sugar; 1/4 cup water; 1 cup pecan halves, toasted; 1/2 cup (1 stick) 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; Cacao Nib Gelato; 8x8x2-inch metal baking pan

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Layered Brownies with White-Chocolate Caramel and Cocoa Nib GelatoJose Picayo

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.

Recipe notes

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