Baker's unsweetened chocolate brownie recipe: 59 photos
A Healthier Brownie Recipe | the healthier blog
FAQ
Dark chocolate also is known as semi-sweet chocolate. Unsweetened chocolate, or baking chocolate, is 100 percent chocolate liquor and is typically very bitter and astringent. Darker chocolates often have a higher percent cacao, which means they have a higher proportion of cocoa beans in them than other chocolates do.
You can eat baking chocolate straight up, but unless you're into that bitter life, it's probably not what you're expecting. Baking chocolate is pure unsweetened cocoa, no sugar, just 100% cacao. It's basically the edgelord of the chocolate world—dark, bitter, and intense.
If unsweetened baking chocolate is in the pantry, you can combine it with some sugar. Add 1 tablespoon of sugar per 1 ounce of unsweetened baking chocolate and substitute it ounce-for-ounce for the semisweet baking chocolate. You won't need any added butter or oil.
Standard brownie mixes contain cocoa in amounts that range from 1/8 to 1/3 of the total mix weight. So if you have a 15 oz box, the cocoa amount could be anywhere from ~2 to 5 oz (1600 to 4000 mg methylxanthines).
Unsweetened chocolate actually has scientifically proven studies that show eating pure chocolate can have a positive impact on your health. For one, it's an antioxidant powerhouse that is loaded with polyphenols, flavanols, and catechins.