Classic Unsweetened Chocolate Brownies

Saguaro's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 16

• 4 ounces unsweetened chocolate, chopped
• 4 ounces unsalted butter
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 2/3 cup walnuts (optional) or 2/3 cup pecans (optional)

Directions:

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

Reviews

[LJeffTheChef]

Lacking cocoa powder, I was seeking out recipes that called for unsweetened chocolate squares which I strangely had on hand. Amazingly, I had all of the other pantry ingredients as well and ended up making this recipe on a whim -- before anyone had uploaded a photo. This recipe is rich, decadent, oh-so-chocolately and actually super simple to make.

I'm not a wildly talented baker but I nailed it on the first try. Brownie-wise, I prefer them slightly gooey so I only baked these for the minimum 30 minutes and they were perfect. Plus, they are so indulgent, I really couldn't eat more than one or two -- so portion control was naturally built in. Great stuff! Thanks Saguaro!

PS -- If you served these while still slightly warm over vanilla ice cream, it would be beyond.