Classic Unsweetened Chocolate Brownies

Classic Unsweetened Chocolate Brownies created by LJeffTheChef

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:
45mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Saguaro
Contributor
@Saguaro
Contributor
"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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  1. Norma O.
    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!
  2. Arlene B. Heed
    I haven't tried the brownies yet as they are cooling down. But, the recipe did not call for either baking powder or baking soda and the brownies look rather flat. Was there supposed to be baking powder or baking soda added and, if so, how much?
  3. Carmen K.
    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!
  4. koontztp
    texture was not as chewy as I hoped, can't explain why? but flavor is good tasty brownies, easy recipe. thanks = ) PS. I lined the pan with foil as directed and brushed a very light coat of coconut oil and sprinkled a tiny bit of flour so it would not stick, came off easy, no sticking = )
  5. Constance K.
    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!
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