I have bunches of bittersweet valrhona chocolate on hand but I really want to make these brownies. Does anyone know how to sub chocolate for cocoa? I'm thinking I could use some appropriate amt. perhaps 8 oz. and reduce the butter some. Maybe there exists a substitution formula for chocolate and cocoa+butter? I really like the espresso-ganache idea too. Thanks. Maureen, 3 tablespoons cocoa + 1 tablespoon fat = 1 oz. chocolate. So I'd use 7 ounces of chocolate, melted, and reduce the butter in the recipe by 7 tablespoons, and the sugar by a little bit - maybe 1/4 cup? This will make it harder to melt the butter and sugar together, but give it a try - let us know how things work out. PJH

• Reply