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Classic Unsweetened Chocolate Brownies

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“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.”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
  2. Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
  3. Remove bowl from heat and stir in sugar vanilla and salt.
  4. Add eggs one at a time, stirring thoroughly.
  5. Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
  6. Stir in nuts.
  7. Scrape batter into prepared pan and smooth to even it.
  8. 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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