thank you for taking the time to comment I wouldn’t recommend changing the amount of sugar because remember the chocolate is completely unsweetened. This is the way I always make it and I don’t find it to be too sweet. Of course if you want to experiment then you can, I just can’t say how it will come out. Cheers 🙂
Wow, that sure looks tasty…. thanks so much. That looks absolutely delicious, but what matters is that I live in a developing country, India and you don’t get any unsweetened chocolate or any cocoa here. If you do, it’s really rare and it would be exported and REALLY costly. Brownies are not at all popular in India, but I have come to know of it since I am a regular Internet user. I have always wanted to have some. Thanks so much for the tutorial. it was great ! Thank you so much! BTW I’m 10.
thanks for your comment, its hard to make it without unsweetened chocolate. I know because I had the same problem when I was in Yemen and I couldn’t find the bakers chocolate bars, only the unsweetened powdered chocolate. If you ever take a trip or have a friend that’s flying internationally I would look in the duty free section of the airport. 🙂
it comes out best with unsweetened chocolate, but I have used unsweetened cocoa before when I couldn’t find the chocolate. The conversion is – 3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. so for this recipe you need 12 tablespoons unsweetened cocoa 4 tablespoons butter (or oil) in addition to the other 2/3 cup of oil. thanks
no flour isn’t the first ingredient, the chocolate and the oil are the first ingredients which need to be mixed together. And I did write the temperature… see minute 5:45 – its 350 degrees F
I know this is your grandma’s recipe i would like to share something.my aunt puts sugar on the pan after the butter so the brownies have a bit of sugar on the bottom
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