Classic Unsweetened Chocolate Brownies Recipes

CLASSIC UNSWEETENED CHOCOLATE BROWNIES

Classic Unsweetened Chocolate Brownies image

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.

Provided by Saguaro

Categories Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

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)

Steps:

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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