Can I substitute Cocoa for Unsweetened Chocolate squares?!
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Absolutely not. If a recipe calls for prepared chocolate, then that's what you have to use. Now, you don't necessarily have to use unsweetened, if you're looking for a substitute. but it must be prepared chocolate. Since the recipe calls for unsweetened chocolate, then I must assume the recipe has a certain amount of sugar. If you use a sweetened chocolate, you may want to decrease the amount of sugar so your brownies don't turn out cloyingly sweet.
As long as its baking cocoa ant hot for hot chocolate yes but use 1T oil extra as solid ch has an oil content
Google a recipe that calls for cocoa - there are plenty of good ones out there.
it should be the same but double check the ingredients label