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Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato

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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
Directions:
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