Layered Brownies w/ White Chocolate Carmel

Candied pecans:

• 1/2 cup sugar
• 1/4 cup water
• 1 cup pecan halves, toasted

Brownies:

• 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

White-chocolate caramel:

• 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

Bittersweet-chocolate ganache:

• 2/3 cup heavy whipping cream
• 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
• Cacao Nib Gelato

• Special equipment: 8x8x2-inch metal baking pan