Classic Unsweetened Chocolate Brownies Food

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CLASSIC UNSWEETENED CHOCOLATE BROWNIES

2017-03-05



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.

CLASSIC BROWNIES

2016-11-16



Classic Brownies image

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

Ingredients:

  • 2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CLASSIC BROWNIES

2022-06-13



Classic Brownies image

This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.

Provided by The Giggle Box

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces unsweetened chocolate, chopped fine
  • 12 tablespoons unsalted butter, cut into 6 pieces
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans (optional) or 1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 325°.
  • Cut 18" length foil and fold lenghtwise to 8" width.
  • Fit foil into 13x9" baking dish.
  • Make sure it is in the corners and sides of the baking dish.
  • Make sure that the foil hangs over the side.
  • Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
  • Make sure the foil hangs over the side.
  • Spray foil with cooking spray.
  • In a medium bowl, combine flour, salt, and baking powder; set aside.
  • Melt chocolate and butter in double broiler, stirring until smooth.
  • When chocolate is smooth, remove from heat and gradually whisk in sugar.
  • Add eggs one at a time, whisking after each egg.
  • Add in vanilla.
  • Add 1/3 flour mixture, fold in with rubber spatula.
  • Repeat until all flour is used and mix is smooth.
  • Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
  • Smooth the surface for even baking.
  • If using nuts, sprinkle them on top.
  • Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
  • Cool in pan on wire rack for 2 hours.
  • Remove brownies from pan by lifting foil over-hang.
  • Cut brownies into 2" squares.
  • Brownies can can be stored in an airtight container up to 3 days.

Top Asked Questions

  1. What kind of chocolate do you use for 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.
  2. What is a classic Brownie?
    Classic Brownies that are rich and chewy with a crackly crust are an easy pantry recipe (no chocolate chips even needed!) made from melted butter and cocoa powder in just 30 minutes!
  3. Is it hard to make brownies from scratch?
    But baking brownies from scratch really isn’t that difficult at all! In fact, the brownie layer is all mixed together in one bowl and doesn’t require many ingredients. Just your typical chocolate, eggs, sugar, and flour. A little more on the chocolate: Brownies can be made with cocoa powder or solid chocolate.
  4. What ingredients do you need to make Brownies?
    In fact, the brownie layer is all mixed together in one bowl and doesn’t require many ingredients. Just your typical chocolate, eggs, sugar, and flour. A little more on the chocolate: Brownies can be made with cocoa powder or solid chocolate.

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