Anonymous wrote:

Anonymous wrote:I don't like the recipes that use chocolate over cocoa powder. They just aren't chocolaty and rich enough, and yes often too sweet.

The best tip I've found is to use dutch processed cocoa powder. Either Guittard or Droste. Grocery stores ofter don't carry it. World Market does or you can order online.

I use this recipe and it is the best. Only changes are using the Dutch process cocoa powder instead of regular. Since there isn't a leavening agent, if you like a thick brownie, increase the recipe by 50% for 8x8 pan and 150% for 9x13.

http://www.sacopantry.com/fudgy-cocoa-brownies/

Thank you! I think I'll try this one next.

The proportion of sugar to flour is nearly identical to the one in your original recipe. If you found that too sweet, consider knocking the amount back by 1/4th - 1/3rd (use 3/4 - 2/3 cups).

Stella Park's brownie recipe is great. Very intense and fudgy.

This is my go-to: https://smittenkitchen.com/2012/08/my-favorite-brownies/

Anonymous wrote:I don't like the recipes that use chocolate over cocoa powder. They just aren't chocolaty and rich enough, and yes often too sweet.

The best tip I've found is to use dutch processed cocoa powder. Either Guittard or Droste. Grocery stores ofter don't carry it. World Market does or you can order online.

I use this recipe and it is the best. Only changes are using the Dutch process cocoa powder instead of regular. Since there isn't a leavening agent, if you like a thick brownie, increase the recipe by 50% for 8x8 pan and 150% for 9x13.

http://www.sacopantry.com/fudgy-cocoa-brownies/

Thank you! I think I'll try this one next.

+1 on the coffee

I also reduce the sugar about 1/3 in the recipe I use (King Arthur Flour Fudge Brownies), with no change in texture. That helps reduce the sweetness, too.

Anonymous wrote:What's the cocoa content of your chocolate? Higher % = more chocolatey and less sweet.

Also, add a shot of espresso. It really amps up the chocolate flavor and cuts the sweetness.

Instant coffee works well. Add just enough water to liquify it and add it to the batter. Deepens the flavor.

Sometimes chips can melt and make it fudgier. Try adding chocolate chips , maybe dark chocolate chips for less sweetness?

I don't like the recipes that use chocolate over cocoa powder. They just aren't chocolaty and rich enough, and yes often too sweet.

The best tip I've found is to use dutch processed cocoa powder. Either Guittard or Droste. Grocery stores ofter don't carry it. World Market does or you can order online.

I use this recipe and it is the best. Only changes are using the Dutch process cocoa powder instead of regular. Since there isn't a leavening agent, if you like a thick brownie, increase the recipe by 50% for 8x8 pan and 150% for 9x13.

http://www.sacopantry.com/fudgy-cocoa-brownies/

What's the cocoa content of your chocolate? Higher % = more chocolatey and less sweet.

Also, add a shot of espresso. It really amps up the chocolate flavor and cuts the sweetness.

I love nigella Lawsons recipe.

I love brownies but don't make them often enough to remember which recipes I like and why. I'm hoping to fix that and find one recipe to stick with.

I recently made these: https://scientificallysweet.com/perfect-shiny-crust-fudge-brownies/ which were perfect in terms of texture. Great crackly top and they held up enough that they weren't gooey fudge blobs. But, the flavor was a little too sweet and I would love it if they were a little richer or had a deeper chocolate taste.

What should I tweak to get there? Look for something that starts with unsweetened chocolate or cocoa powder instead? Add more or better chocolate (I used a decent brand from Whole Foods)?