ss choc but taste not so sweet? i always use dark stuff, and stupidly subbed some ss into a brownie recipe without adjusting the sugar - they were sickeningly sweet (though strangely tasty when eaten with a forkfull of peanut butter! bad!). would i be able to add in a little cocoa and cut down on flour? any advice/recipes would be welcome!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
just discovered my big couverture bars are semisweet, not dark. poopers! any recipes that use
- Thread starter wildwoods
- Start date
both semisweet and bittersweet are considered dark chocolate with bittersweet less sweet of course.
However, there are no enforced rules, so one company can call something semisweet, while another can call it bittersweet, even though it may have the same cacao percentage. Many companies list the percentage on their bars, but many still do not.
Have you made this recipe before?
Next time you can add some instant espresso powder for a more bittersweet taste. You can also cut down a little on the sugar.
Can you post the recipe? This way I can see how much sugar is in there in proportion to the chocolate, etc.
I have a great bittersweet brownie recipe from Cook's Illustrated using mostly semi-sweet, a little unsweetened, and some espresso powder. Let me know if you want me to post it.
However, there are no enforced rules, so one company can call something semisweet, while another can call it bittersweet, even though it may have the same cacao percentage. Many companies list the percentage on their bars, but many still do not.
Have you made this recipe before?
Next time you can add some instant espresso powder for a more bittersweet taste. You can also cut down a little on the sugar.
Can you post the recipe? This way I can see how much sugar is in there in proportion to the chocolate, etc.
I have a great bittersweet brownie recipe from Cook's Illustrated using mostly semi-sweet, a little unsweetened, and some espresso powder. Let me know if you want me to post it.
it's ss callebaut, which is 60, and i'm used to the bittersweet which is 72. the recipe calls for
125 g dark chocolate to 200g caster sugar. i didn't realise that semisweet was considered dark, too (guess i was mixing it up with milk choc), so this recipe should be ok as is. of course any other time i've made it i've used the bittersweet, or even stuff with greater than 70%, so i'm used to a more chocolatey, less sweet flavor. does that make any sense? anyhow, i'd love to try your recipe if you have time to post it. thankyou meryl! (i'll be away for a couple days, so don't think me a snob if i don't reply)
125 g dark chocolate to 200g caster sugar. i didn't realise that semisweet was considered dark, too (guess i was mixing it up with milk choc), so this recipe should be ok as is. of course any other time i've made it i've used the bittersweet, or even stuff with greater than 70%, so i'm used to a more chocolatey, less sweet flavor. does that make any sense? anyhow, i'd love to try your recipe if you have time to post it. thankyou meryl! (i'll be away for a couple days, so don't think me a snob if i don't reply)
Ina Garten's Outrageous brownies uses a lot of SS
1 pound + another 12 oz of chips...and I just chop of my big Callebaut for the chips as well.
In fact, I messed that recipe up the first time and used bittersweet for the 6 oz of unsweetened and it still worked.
That's one good recipe.
1 pound + another 12 oz of chips...and I just chop of my big Callebaut for the chips as well.
In fact, I messed that recipe up the first time and used bittersweet for the 6 oz of unsweetened and it still worked.
That's one good recipe.
Here ya go, wildwoods: "Super-Fudgy Triple Chocolate Espresso Brownies"
These are deliciously bittersweet and very fudgy, and of course they become even more fudgy after refrigeration.
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I lightly buttered an 8x8 pan).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
Cook's Illustrated
These are deliciously bittersweet and very fudgy, and of course they become even more fudgy after refrigeration.
SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
INGREDIENTS:
5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour
DIRECTIONS:
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I lightly buttered an 8x8 pan).
In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies.
Cook's Illustrated
I'm pretty sure it's this one wildwoods.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23629,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23629,00.html
Also found here up in T&T
http://www.finerkitchens.com/swap/forum9/52_Outrageous_Brownies_saw_these_were_accidently_deleted_above
http://www.finerkitchens.com/swap/forum9/52_Outrageous_Brownies_saw_these_were_accidently_deleted_above