How to Substitute Chocolate Pieces for Unsweetened Cocoa Powder in Brownies (2024)

FAQs

How to Substitute Chocolate Pieces for Unsweetened Cocoa Powder in Brownies? ›

In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. cocoa. Though because your chocolate piece will have oil in it, you might want to try leaving out some of the oil; take out 1 Tbsp. of called-for oil for each ounce of chocolate substituted.

Alternatively, you can use cooking chocolate instead of cocoa powder. Use 30 grams of cooking chocolate for every 24 grams (three tablespoons) of cocoa powder that's required, and 15 grams less butter or oil.

For every 6 tablespoons of cocoa your recipe calls for, use 6 ounces of semi-sweet Sephra chocolate chips. In other words, one tablespoon of cocoa equals one ounce of melted Sephra chocolate chips.

Substitutes for Unsweetened Chocolate

Chocolate replacement for 1 ounce unsweetened chocolate: 3 tablespoons cocoa powder + 1 tablespoon vegetable oil or melted shortening.

In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.

Medrich revolutionized brownie recipes years ago when she used cocoa powder instead of melted chocolate. This change allows for better control of ingredients, resulting in incredibly moist brownies with a perfectly fudgy center and a shiny, candy-like top.

While I don't recommend substituting chocolate for cocoa in a recipe (or vice versa), you can do it if you have to. The trick is to adjust your ratios to compensate for the higher concentration of cocoa solids in cocoa powder and the added fat in unsweetened chocolate.

Carob powder is a sweeter, caffeine-free option that can be used directly instead of cocoa, though you may need to adjust the sweetness elsewhere in your recipe. Unsweetened chocolate or chocolate chips can also be melted down as a substitute, requiring you to account for the additional fat and sugar they introduce.

Unsweetened chocolate is 100% cocoa and completely sugar free. But because it's made from the whole cocoa bean it contains about 50% cocoa butter – making it different from unsweetened cocoa powder (which only contains about 10% cocoa butter).

Is it better to cook chocolate or normal chocolate for brownies? ›

Cooking chocolate has a higher proportion of cocoa solids for a robust chocolate flavour and is designed to melt smoothly and integrate easily into recipes. It's a staple in many desserts, from cakes and brownies to mousses and ganache.

Saffitz's—and the BA Test Kitchen's—favorite high-quality brand for Dutch-processed cocoa powder is Guittard Cocoa Rouge. It has complex, bitter tasting notes and yields silky, fudge-like results when baked into desserts.

Typically, you can substitute hot chocolate mix for cocoa powder in a 1:1 ratio, but this may vary depending on the brand and specific mix. Start with the same amount as the cocoa powder called for in the recipe, and adjust to taste as needed.

A recipe using cocoa will usually be a lighter cake with a large crumb. Chocolate will result in a fudgier cake with a smaller crumb and a denser texture. "You don't want to use chocolate in a sponge, it will weigh down your texture," cautions Anneka. "It's kind of like a brownie," says Anneka.

Bittersweet chocolate has at least 35% cacao, but often has around 70%, with added sugar and other fillers depending on manufacturer. Semisweet chocolate has at least 35 percent as well, but usually hovers around 55 percent. 2 Milk chocolate only has to have 10 percent cacao at minimum and 12 percent milk solids.

For example, a 70% dark chocolate bar usually contains 70% cocoa products and 30% sugar (with any add-ins like vanilla or flavorings). Meanwhile, a 50% milk chocolate bar contains 50% cocoa. Milk powder, sugar, and other ingredients make up the other 50%.