Can unsweetened chocolate be replaced in brownie recipe?
- trolley May 18, 2009 08:48 PM
I have a big 9 oz bar of unsweetened Schaffen berger. i'm in the mood for brownies and i want to use the whole bar. the recipe i love uses bittersweet chocolate. can i use the unsweetened bar instead and add in more sugar or will it affect the chemistry of the whole thing? please help!
Somehow I've never gotten the hang (taste wise) of using cocoa powder in brownies. I always just sub unsweetened chocolate (rate of 1oz [or slightly more] chocolate for 3 tb. cocoa powder), and always like the result.
I actually just posted an adaptation on this brownie recipe, subbing 5oz. unsweetened chocolate and 3 or 4 tablespoons sweetened condensed milk for the six oz bittersweet chocolate and cocoa powder http://www.chow.com/recipes/10451?tag...
You don't mention what type of chocolate your recipe calls for originally. If it's another chocolate, such as bittersweet, of course the switch-out is easy. I do that often. If it is a cocoa recipe, you will need to adjust the fat content to accommodate the fat in the chocolate.\
BTW, Scharffen Berger chocolate makes WONderful brownies, and imho, even better mousse and souffle! ;)
hi chefjune! the original recipe calls for bittersweet chocolate the recipe is as follows:
2 sticks of butter
8 oz bittersweet chocolate
1/2 tsp salt
1 c brown sugar
1 c white sugar
2 tsp, vanilla
1 c flour
I usually stick a 1/2 a bag of chocolate chips instead of nuts. i like this recipe b/c it uses a lot of chocolate. i used the scharffen berger bittersweet last time and it came out divine.
most recipes that uses unsweetened chocolate doesn't use very much even if i double the recipe. 4 oz at the most. i'd love to make a chocolate mousse one day with scharffen berger mmmm....