"Roberta" > wrote in message
news:wDiLf.68895$bF.18533@dukeread07...
>I really want to make these....
>
> I know that she (you) use the schneakldjfklberger (something like that*G*)
> chocolate. I can only find sweetened stuff locally...Is it possible to
> use, perhaps bittersweet and just reduce the amount of sugar?
>
> In case someone else would like to venture a guess...the recipe calls for
> 4 oz unsweetened chocolate and 2 cups of sugar.....
>
> My other option is to use a "sub-par" baking chocolate.
>
> What would you do?
>
> Roberta (in VA)

Can you find another good quality chocolate? Say, Valrhona or El Rey? That
would be the best option. The sugar in brownies acts as much more than a
sweetener, so lessening the sugar may produce tasty brownies, but not the
same brownies, with the same texture. The sugar contributes to the
chewy/fudgy texture, and that's why brownies have so much!

kimberly