Layered Brownies White Chocolate Caramel Cacao Nib Gelato
Indulge in a dessert lover’s dream with this decadent Layered Brownies with White Chocolate Caramel and Cacao Nib Gelato recipe. Perfectly fudgy brownies form the base, crafted with rich dark chocolate and a hint of cocoa for an intense flavor. A luscious layer of creamy white chocolate-caramel topping adds luxurious sweetness, complemented by the crunch of cacao nibs. The star addition is the homemade cacao nib gelato, offering a velvety smooth finish with notes of vanilla and a bittersweet edge. Ideal for special occasions or an elegant after-dinner treat, this recipe combines layers of textures and flavors for a show-stopping presentation. Serve with an extra drizzle of caramel or a sprinkle of cacao nibs to elevate this irresistible dessert even further.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 250 grams Granulated sugar
- 100 grams Brown sugar
- 4 pieces Large eggs
- 125 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Salt
- 150 grams White chocolate chips
- 120 milliliters Heavy cream
- 200 grams Caramel candies
- 500 milliliters Whole milk
- 250 milliliters Heavy cream (for gelato)
- 150 grams Granulated sugar (for gelato)
- 4 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 50 grams Cacao nibs
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 9x9 inch square baking pan with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the butter and dark chocolate until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar and brown sugar until well combined.
Add the eggs, one at a time, whisking well after each addition.
Sift in the all-purpose flour, cocoa powder, and salt. Fold gently until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
To prepare the caramel layer, heat the heavy cream and caramel candies in a small saucepan over low heat. Stir constantly until the candies are fully melted and the mixture is smooth.
Off the heat, stir in the white chocolate chips until melted. Let the mixture cool slightly before spreading over the cooled brownie layer. Refrigerate until set.
For the gelato, combine the milk, heavy cream, and half of the sugar in a medium saucepan. Heat over medium heat until it just starts to steam, then remove from the heat.
In a medium bowl, whisk together the egg yolks and the remaining sugar until pale and thick.
Gradually whisk in about 1/3 of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan with the rest of the milk.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
Remove from heat and stir in the vanilla extract and cacao nibs. Let the custard cool completely, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
To assemble, cut the brownies into squares and place a dollop of white chocolate caramel on top of each piece. Serve with a scoop of cacao nib gelato. Garnish with additional cacao nibs or caramel sauce if desired.
Nutrition Facts
Calories |
9446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 575.9 g | 738% | |
| Saturated Fat | 334.3 g | 1672% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2567 mg | 856% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 1026.0 g | 373% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 803.4 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1941 mg | 149% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 4684 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
