Classic Unsweetened Chocolate Brownies

"Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar."
 
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photo by LJeffTheChef photo by LJeffTheChef
photo by LJeffTheChef
photo by LJeffTheChef photo by LJeffTheChef
Ready In:
45mins
Ingredients:
8
Serves:
16
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ingredients

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directions

  • Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
  • Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
  • Remove bowl from heat and stir in sugar vanilla and salt.
  • Add eggs one at a time, stirring thoroughly.
  • Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
  • Stir in nuts.
  • Scrape batter into prepared pan and smooth to even it.
  • Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.

Questions & Replies

  1. I am planning to put some instant coffee as one of the baking ingredients. I am just taking up baking as a hobby and would appreciate if you could tell me from your experience if this will make the brownie taste nice. If so, how much of Nescafe instant coffee should I put in? Thanks!
     
  2. Can you use 100% cacao unsweetened chocolate in Brownie recipes. ?
     
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Reviews

  1. These were dense, moist brownies with a bit of a crust on top, just the way I like them. Next time I'm going to try greasing and flouring the pan rather than foil-lining it. I didn't like how the brownies stuck to the foil.
     
  2. Amazing brownie recipe. I will never use brownie mix again. The recipe is so simple to use. I always thought making brownies from scratch would be hard. These are so tasty and gooey. And it takes less than 30 minutes to prepare. I used my kitchenaid mixer, but I kept it on stir mode. I didn't want too many air bubbles in the batter. Love this recipe!
     
  3. I made these brownies for a co-worker's birthday and they turned out perfect. I frosted the brownies with Coconut and Pecan Frosting (the traditional frosting for German Chocolate Cake). My co-worker loved the brownies because the flavors were a perfect balance. Additionally the frosting reminded him of what his mom made when he was a child, so they had an additional meaning for him! This recipe has become my go to, it replaced the one I since I was in middle school (back in the day when it was called jr high). This recipe deserves more than 5 stars!!!!
     
  4. I will never buy brownie mix again! These brownies were so simple, so delicious and full of rich chocolatey goodness. Yum!!
     
  5. Agree need to use good quality chocolate bars. For me,Ghirardelli® 100% Cacao is a very good choice and it is readily available in most medium-to-upscale retail markets. <br/><br/>I doubled the recipe into a 13x9 dark Pyrex dish and baked for 35 minutes. Perfectly moist and chewy, decadently chocolate.
     
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Tweaks

  1. I used 1 cup white sugar + 1/4 cup brown sugar instead of all white. Excellent flavor
     
  2. I added 1tsp of instant coffee, spread chocolate frosting on top and colored sprinkles on top. Boy this was a rich and chocolatey treat.
     

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