Layered Brownies

This recipe comes from a Bon Appetit magazine and these brownies are soooo good! They take some time to make though, so I would save this recipe for a special occasion. Make the brownie, and caramel layer a day ahead. The caramel needs about 8hours to set up. I like the recipe for the most part, but I did change the candied pecans. I like a little sweet and salty. I'm adding my version and the Bon Appetit version so you have to option of sweet and salty or just sweet.

Candied Pecans (My version):
3 T. light corn syrup
1 1/2 T. granulated sugar
1/2 t. salt
1 1/4 C. pecans
Combine first three ingredients in a small bowl. Add pecans and coat well with sugar mixture. Bake on a lightly greased cookie sheet at 325 F., for 20 minutes. Stir the nuts every 5 or 10 minutes. Spread out on parchment paper or foil and let cool. Coarsly chop and set aside. These nuts are also great for salads!

Candied Pecans (Bon Appetit):
½ C. sugar
¼ C. water
1 C. pecan halves, toasted
Lightly butter baking sheet. Stir sugar and ¼ 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 heat proof spatula. Cool completely. Coarsely chop nuts.

Brownies:
½ C. unsalted butter
2 ounces bittersweet chocolate, chopped
¼ C. plus 1 t. natural unsweetened cocoa powder
2 ½ T. all purpose flour
1/8 t. slat
½ C. plus 1 T. sugar
2 large eggs
½ t. vanilla extract
Preheat oven to 350 degrees F. Spray an 8x8x2-inch metal baking pan with cooking spray and line with Parchment paper. Leave an overhang of about three inches on each side so that you can easily remove the brownies from the pan (I think parchment is the greatest thing ever, but you can also use foil). Combine ½ cup butter and bittersweet chocolate in 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. 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 – 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:
Tip: This caramel isn't difficult to make, but be sure that you can give it your full attention. I had to make it twice because the sugar water turns the amber color pretty fast. It tasts burnt and bitter if you wait for it to turn the deep amber color mentioned in the recipe. I just waited until it was golden-amber colored, about 5 minutes instead of 8. Also, have your cream measured and ready before you start cooking the sugar water mixture.
3 T. water, divided
¾ t. unflavored gelatin
4 ½ T. sugar
Pinch of salt
6 T. heavy whipping cream
4 ounces high-quality white chocolate (Lindt is good), finely chopped
1 ½ T. unsalted butter, diced, room temp.
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. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve and 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 on top of the cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly. At least 8 hours or overnight.

Semisweet-Chocolate Ganache:
2/3 C. heavy whipping cream
6 ounces semisweet chocolate, chopped
1/2 t. butter, room temperature
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 on top of caramel layer; spread just to edges. Sprinkle chopped candied pecans evenly over the top. Chill uncovered until ganache is firm enough to cut, about 4 hours.

Using parchment as aid , lift brownie out of pan; place on work surface, Fold parchment sides down. Using sharp knife, Cut brownie into 1 1/2 x 2" bars, or bigger if you like!