Ultimate Brownies: Candied Pecans and Ganache and Caramel ... Oh My!

Think it doesn't get much better than super fudgy chocolate brownies?Think again.Think fudgy brownie beneath a layer of white chocolate caramel, topped with rich chocolate ganache and finished with a sprinkling of candied pecans.
Click on "read more" below to see more pictures and to get the recipe!

The Super Bowl is synonymous with great revelry, great rivalry, and great food.  In my attempt to carry  out the latter tradition, I made Ultimate Brownies to take to my friend Carlos's Super Bowl Party.

Carlos provided the revelry (in his awesome apartment that overlooks the San Francisco Marina--you can see Alcatraz out of his window).  His friends/the fans provided the rivalry.  And, these brownies did not disappoint in keeping with the tradition of great food.
Talk about rich!  These brownies are chocolate overload with a nice layer of sweet, nutty caramel to break up any monotony.  The candied pecans add a welcome crunch.  Overall, words will not do these brownies justice.  You simply must make them for yourselves.

Make sure to give yourself plenty of time to make these, as the caramel has to set up for 8-10 hours.  Other than that, the recipe is almost a cinch (so long as you're not afraid of boiling sugar).  Make these--you will not regret it!

Ultimate Browniesrecipe adapted from epicurious.com
Candied pecans1/2 cup sugar1/4 cup water1 cup pecan halves, toasted
Prepare a baking sheet by lightly buttering or lining with a Silicone baking sheet.  Mix sugar and water together in a large nonstick pan and stir until sugar dissolves.  Once the sugar is dissolved, increase the heat to medium-high and boil until  the syrup is light gold (this should take about 8 minutes).  Add the pecans and stir to coat--mixing for about 1 minute.  Pour the pecans out onto your baking sheet and spread with a heatproof spatula.  Cool completely before breaking into pieces and using to top your brownies.  *Nuts can be made 2 days ahead and stored in airtight container at room temperature.
Brownies1/2 cup unsalted butter1 ounce bittersweet chocolate, chopped1 ounce semisweet chocolate, chopped1/4 cup plus 1 tsp unsweetened cocoa powder2 1/2 TBS AP flour1/8 tsp salt1/2 cup plus 1 TBS sugar2 large eggs1/2 tsp vanilla extract
Preheat oven to 350 degrees Fahrenheit.  Line 8x8-inch metal baking pan with foil and butter.  Melt butter and chocolate in a heavy medium saucepan; stir until smooth and then remove from heat.  In a separate bowl, whisk together cocoa powder and flour and salt.  Set aside.  In another bowl, whisk together sugar, eggs, and vanilla.  Combine the sugar-egg mixture with the melted chocolate.  Then add the cocoa-flour mixture.  Pour into prepared baking pan and bake approximately 18-20 minutes, or until toothpick comes out clean.
Allow brownies to cool completely before topping with caramel.
White-Chocolate Caramel1 TBS water3/4 tsp unflavored gelatin2 TBS water4 1/2 TBS sugarpinch salt6 TBS heavy whipping cream4 ounces good quality white chocolate, finely chopped1 1/2 TBS unsalted butter, diced, room temperature
Mix 1 TBS water and gelatin together in a small bowl and allow gelatin to soften.
Combine 2 TBS water, sugar, and a pinch of salt in a heavy saucepan.  Stir over medium heat until the sugar dissolves.  Increase the heat to medium-high allow the mixture to boil, without stirring, until it turns deep amber (8-10 minutes).  Reduce the heat to low, and slowly add the heavy cream.  (*The mixture will bubble vigorously; be careful!)  Stir the mixture with a whisk to dissolve any caramel solids.  Remove from heat and allow the mixture to cool for 5 minutes.  Add the gelatin, and stir.  Add the white chocolate and whisk until smooth.  Lastly, whisk in the butter until smooth.
Pour the caramel over the brownie layer and spread to evenly cover.  Chill uncovered until the caramel firms slightly--about 8 hours or overnight.
Chocolate Ganache2/3 cup heavy whipping cream6 ounces semi-sweet chocolate, chopped
 Bring cream to a simmer.  Remove from heat and add chocolate.  Allow the chocolate to sit for a minute before whisking to combine.  Pour the ganache atop the caramel layer.
Sprinkle the broken/chopped candied pecans atop the ganache.  Place the brownies in the refrigerator to chill for approximately 4 hours before serving.