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.
- Ready In:
- 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)
- 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.
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I had a couple of unsweetened chocolate Lindt bars laying around, 1.7 oz each and didn't know what to do with them until I found this recipe. Delicious! Next time I'll add a bit of espresso powder to play with the flavors. My only mistake was overbaking these treats which led to a hardened edge. I will definitely follow your recommended baking time and trust the process. This will be my new made-from-scratch brownie recipe, thank you!
These are really good brownies! They probably would have earned a 5 star rating if I had not done a side by side with another homemade brownie made with unsweetened chocolate was totally out of this world delicious! These were not as fudgy and more cake-like and we prefer fudgy. But nonetheless, they are very good just not the best brownies!