Pittsburgh Blue Brownie Recipe

Prepare and melt chocolate

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving an overhang. Place chopped chocolate and butter in a heatproof bowl set over a barely simmering pan of water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth and fully melted. Remove from heat and let cool 3–4 minutes.

Mix sugars and eggs

Whisk the granulated and brown sugar into the melted chocolate until incorporated. Add eggs one at a time, whisking thoroughly after each addition until mixture is glossy. Stir in vanilla.

Add dry ingredients

Sift together flour, cocoa powder, and salt. Fold the dry mixture into the chocolate mixture with a rubber spatula just until combined; do not overmix. The batter should be thick and fudgy.

Bake

Spread batter evenly into prepared pan and smooth the top. Bake in preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pan halfway through if your oven is uneven.

Cool and cut

Allow brownies to cool in the pan on a wire rack for 20–30 minutes to set. Use the parchment overhang to lift the slab from the pan and cool completely or warm slightly before serving (see assembly). Cut into 4 large squares (or 6 smaller if preferred).

In a medium heavy-bottomed saucepan, combine sugar and water over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves. Continue cooking until the mixture turns a deep amber color, 6–8 minutes — watch carefully to avoid burning.

Remove from heat and immediately add the butter, whisking until melted and combined. Slowly pour in the warm heavy cream while whisking (mixture will bubble vigorously). Stir in sea salt. If there are any hardened bits, return to very low heat and stir until smooth. Let cool slightly; sauce will thicken as it cools.

In a small saucepan over medium heat, warm the heavy cream and butter until simmering. Reduce heat to low, add the chopped chocolate and corn syrup, and whisk until the chocolate is fully melted and the sauce is smooth. Add a pinch of salt and taste; adjust if desired. Keep warm until ready to serve (reheat gently if it thickens).

If brownies are cooled completely and you prefer warm toppings, warm each brownie square briefly in a 150°C (300°F) oven for 4–5 minutes or microwave for 10–15 seconds until just warm.

Place one brownie square on each serving plate. Spoon 2–3 tablespoons of salted caramel sauce over the brownie, then drizzle 2–3 tablespoons of hot fudge over the top so sauces mingle. Top with one generous scoop of vanilla ice cream (about 1 scoop per brownie for 4 servings).

Finish with a sprinkle of chopped toasted pecans if using, a dollop of whipped cream, and a tiny pinch of sea salt over the ice cream to enhance flavors.

Serve immediately so the ice cream melts slightly into the warm sauces for the classic Pittsburgh Blue Brownie experience.