Wait for it, Wait for it

These brownies took me part of an entire afternoon to make and when I saw the recipe in the magazine I knew it would come to that. However, the picture of the finished product was so amazing I decided I really did have to go for it. I may also have been affected by the fact that I was working a night shift and happened upon the picture/recipe at about 3 AM. At that time of the morning most over-the-top rich, delectable, strongly-flavored things sound good. And I also figured, what else am I spending my time doing these days, really? This is the perfect time to be spending copious amounts of time trying new recipes. So, be prepared for some gourmet recipes to be coming from my kitchen. These Brownies take a long, long time, but my-oh-my are they worth it!
I am missing the best picture- the final product! I'll try to get one up. Otherwise you can find it at bonappetit.com if you search the brownie name.


Layered Brownies with White-chocolate caramel and bittersweet chocolate Ganache
from Bon Appetit

Candied Pecans
1/2 c sugar
1/4 c water
1 c pecans halves, toasted

Brownies
1/2 c unsalted butter
2 oz bittersweet chocolate, chopped
1/4 c plus 1 tsp natural unsweetened cocoa powder
2 1/2 T flour
1/8 t salt
1/2 c plus 1 T sugar
2 large eggs
1/2 t vanilla

White chocolate Caramel
3 T water, divided
3/4 t unflavored gelatin
4 1/2 T sugar
pinch salt
6 T heavy whipping cream
4 oz white chocolate, chopped
1 1/2 T unsalted butter, diced, room temp


Bittersweet Chocolate Ganache
2/3 c heavy whipping cream
6 oz bittersweet chocolate, chopped

8x8x2 metal baking pan


Candied Pecans: Lightly butter baking sheet. Stir sugar and 1/4 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.



Brownies: Preheat oven to 350. Line 8x8x2 metal baking pan with foil. butter foil. combine 1/2 c 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 comes out with moist crumbs attached, 18-20 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 T water into small bowl. sprinkle gelatin over and stir to blend. let stand until gelatin softens, about 15 minutes.
Meanwhile, combine remaining 2 T 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. aded 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.

Waiting for that deep amber color that never came. I stirred and stirred and finally just decided to go with what I had. Now the brownies have a milky white middle layer instead of a caramel colored layer. Oh well, it still tastes good.




Bittersweet Ganache: Bring cream to simmer in small saucepan. Remove from heat. add chocolate. Whisk until melted and smooth. cool until mixture is slightly theckened 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.

Using foil as aid, lift brownie out of pan. place on work surface. foild foil sides down. using sharp knife trim off about 1/4 inch of brownie on all sides. cut brownie into 8 bars.


This is what happened after i was all finished!