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    You are in: Home / Recipes / Classic Unsweetened Chocolate Brownies Recipe
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    Classic Unsweetened Chocolate Brownies

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 09, 2012

      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.

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    • on March 23, 2014

      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!

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    • on January 08, 2014

      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!!!!

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    • on October 30, 2013

      I will never buy brownie mix again! These brownies were so simple, so delicious and full of rich chocolatey goodness. Yum!!

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    • on August 06, 2013

      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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    • on May 29, 2013

      These brownies are amazing! And really simple to make. I used one medium/large size pyrex mixing bowl (plus a few "mise en place" small bowls) and mixed by hand with a sturdy spatula. I only had a 9x9 pan... but that ended up working out great. Since these are rich tasting/very chocolatey I was able to cut them into small 2-bite size squares (~24) and I only baked them for about 20-22minutes. If you are one of those people who do not like "dark chocolate", then I'm afraid these brownies will be too strong for you. I would substitute with semi sweet baking chocolate & cut back on the additional sugar amount.

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    Nutritional Facts for Classic Unsweetened Chocolate Brownies

    Serving Size: 1 (45 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 170.7
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 6.1 g
    Cholesterol 38.4 mg
    Sodium 47.9 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 1.2 g
    Sugars 15.7 g
    Protein 2.1 g

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