Can I substitute semisweet choc for bittersweet?
I'm making Dorie Greenspan's brownies, and the recipe calls for :
4 ounces bittersweet chocolate,
2 ounces unsweetened chocolate,
and 3/4 of a cup of sugar.
Can I substitute semisweet chocolate chips? A trip to the store is not in the cards right now.
Also, since I've got you all reading this, a single batch is baked in an 8" square pan. Any thoughts on the pan I should use for a triple batch? I'd like to minimize the edges, so that means three 8" pans is not the best answer.
I've used semi-sweet when I haven't had bittersweet. Just cut back on the sugar a bit and you should be fine. If you want, you can also add a bit more of unsweetened as well.
By all means do the sub.
I wouldn't do a triple batch in a large pan -- the outside will be overdone when the middle is still raw.