Ingredients
-
4
-
4
-
1 1/4
-
1
-
1/4
-
2
-
1/2
-
2/3
-
-
-
-
-
-
-
Directions
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.,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?,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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f Line a 8x8 Pan With Foil, Leaving an Overhang on Two Opposite Sides. |
|
2
Done
|
Melt Chocolate and Butter in a Bowl Over a Pot of Barely Simmering Water Until Smooth, Stirring Often. |
|
3
Done
|
Remove Bowl from Heat and Stir in Sugar Vanilla and Salt. |
|
4
Done
|
Add Eggs One at a Time, Stirring Thoroughly. |
|
5
Done
|
Stir in Flour and Beat With a Spoon or Rubber Spatula For a Minute or Two Until Smooth and Glossy. |
|
6
Done
|
Stir in Nuts. |
|
7
Done
|
Scrape Batter Into Prepared Pan and Smooth to Even It. |
|
8
Done
|
Bake For 30 to 35 Minutes. a Toothpick Inserted in the Center Should Come Out With Some Thick Gooey Batter Clinging to It. |
