There's nothing worse than being partway through a batch of brownies and realizing you are out of baking chocolate. Unsweetened baking chocolate contains both cocoa solids and fat, while bittersweet or semi-sweet baking chocolate squares include sugar, fat and cocoa solids. Fortunately, you can mix up your own cocoa powder substitutes to use in all sorts of recipes.
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Unsweetened Baking Chocolate
Substitute cocoa powder for unsweetened baking chocolate by replacing each square of unsweetened chocolate with 3 tbsp. of Dutch process or regular cocoa powder and one tbsp. of shortening, butter or oil. Replace melted unsweetened chocolate with 3 tbsp. of cocoa and 1 tbsp. of melted butter or shortening. Add the additional fat to the recipe when butter or other fats are added, then the cocoa to the dry ingredients for a successful result.
You can substitute cocoa powder, sugar and fat for semi-sweet chocolate, but this will only work for a recipe that uses semi-sweet chocolate as a flavoring ingredient rather than in chunks or chips. Replace one cup or 6 ounces of semi-sweet chocolate chips with 6 tbsp. of cocoa powder, 7 tbsp. of granulated sugar, and 1/4 cup of butter or shortening.
Replace 4 ounces of sweet dark chocolate or German baking chocolate with 3 tbsp. of cocoa powder, 4-1/2 tbsp. of granulated sugar and 2 tbsp. plus 2 tsp. of butter or shortening. Add the fat and sugar to the fat and sugar quantities in the recipe, and then mix the cocoa with the flour and other dry ingredients.