Bakers Chocolate Squares

[Darci Carlton]

Ifeel like a real dummy but I need some help. I have a recipe that is calling for 8 oz of semi sweet chocolate finely chopped. I'm thinking that means a semi sweet chocolate bar chopped up. I read where a lady said each square is an ounce of chocolate but on the box it says there is 4 ounces but I bought the box and when I got it home and opened it, there are 8 squares in it. Why does the box say 4 ounces if each square is an ounce and there are 8 squares?

Bakers Chocolate used to come in 1-ounce squares, but doesn't anymore. This has caused me some confusion (and unexpected recipe results!) in the past, since decades of recipes specified chocolate quantities by squares, rather than by ounces.

I have no idea why they made the change. But, the solution/workaround is to go by weight rather than by squares. If a recipe calls for 8 ounces, look at the package and figure out how many packages (or fraction of a package) you'll need -- in this case, two packages. If a recipe calls for squares (e.g. "8 squares"), then keep in mind that used to mean one ounce per square, figure out the weight (8 ounces), and purchase / add to recipe accordingly.

Welcome to The Storied Recipe! Guests of the podcast share a recipe they cherish for its significance to their culture and heritage. I invite you to listen to Liz Zunon's episode, Grandpa Cacao's Granddaughter, while you make this classic Baker's brownie recipe.

One of my favorite episode ever! Author/Illustrator Liz Zunon talks about her semi-autobiographical children's book. As the little girl in the book bakes a cake with her father, she is connected across climates, continents, and generations to her grandfather. In the interview, we discussed Liz's story and how it relates to her book. We also talk about issues surrounding cacao farming and fair-trade chocolate. Finally, Liz tells us about the many artistic techniques she used to create a "visual language" to tell a story through illustration.

This recipe is very similar to the one my Mother made for us. But mine never came out as good. I read the comments about beating the egg and sugar long enough. It made all the difference! Thanks very much!

Found this recipe because my mom's brownie recipe lists "squares" of chocolate and I wasn't sure if the sizes of the squares had changed since the 70's. I know the Baker's chocolate boxes got smaller. As I read your recipe, I realized my "Mom's" recipe was the recipe off the Baker's box! This is the recipe I grew up on and it's great.

It's a classic, for sure! Thanks for sharing, Jen!!! (Also, your story reminds me of the Friends episode where they seek high and low for Phoebe's grandmother's "secret" chocolate chip recipe and they find out its the original Tollhouse recipe. Which is, of course, the best ?

Beatrice, the change you made directly impacted your result. Sugar isn't just a sweetener: "Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer."

So you didn't follow the recipe correctly and are now complaining about the results? Seriously? Also, you want a brownie recipe with no baking powder and fewer eggs? I am mystified that you picked this one then.

So... this is really interesting. Mine is a double batch (which I did on purpose bc we never make less than a 9x13) BUT calling for the same amount of chocolate as your single batch. Is it possible that your recipe says 4 squares? We always used 4 squares (2oz, 1/2 box) for one batch and 8 squares (4oz, 1 box) for a double batch. I double checked with my mom, whose notes are pretty meticulous and she confirmed hers came from the box as well. It would also explain why your batch is bitter. What do you think? Thanks so much, Jenni!

Just the classic brownie recipe I was seeking! I made it yesterday, and it came out exactly as advertised--definitely a keeper. Next time, though, I will use butter or shortening rather than cooking spray: all that lusciousness can be sticky. ?

I tweaked this recipe a bit to make these brownies more chewy and fudgey. I used semi-sweet bakers chocolate and added 1 tablespoon of unsweetened dutch cocoa. Of the 4 eggs I added, 2 of them I used yolk only. I added 1 cup of brown sugar, and just 1/3 cup white sugar. I also added 1/3 cup chocolate chips. Turned out great!

That kind of chicanery DOES deserve an uproar. HALF as much. Not a little bit less, like an ounce. HALF. I am joining you in your uproar even though I hardly ever buy baking chocolate (too lazy; I go straight for the brownie mix).

I recently read that the price of cocoa is going up because there is a global shortage. That being said, when a product is specifically used for baking people will probably notice a size decrease more than a price increase. Their marketers kind of blew this one.

I was running errands this morning and checked the grocery store-I thought we might still have the 8 oz packages since I live in Alaska, and it takes us quite a while to get something new. Nope-4 oz-I did buy some 13X9 pan brownie mix, and some Hershey unsweetened cocoa-just in case the global cocoa shortage hits!

I have a stash of the old, individually wrapped chocolates in my pantry. I shall think of them as a valuable commodity. I liked individually wrapped, it is a pain in the ass to break/cut chocolate. I also liked having twice as more for the same price. Lame.

YIKES!

I thought I was truly going nutty. It totally spun me around. After 60 years of baking to be challenged by naked 4 oz. bars. I am sure it was a benefit to my new brain connections it forced but to now have to stop and reconsider your measurements with a totally new system. It is rude, unnecessary, as well as financially.a BAD DEAL. I am done with A forever.

Juanita is now 79 yrs old and she is very upset that you took away the 8 ounce bakers unsweetened chocolate and replaced it with a 4 ounce box inwhich now she has to use twice as much to make her home made cakes and cookies from scratch you should leave well enough alone you have lots of bakers out there that is old school and im sure their not happy either. I think you should bring jt back.

I have used this chocolate for over 50 years. Why do they have to change things? I liked the individually wrapped squares. When I try to break this it will not be even. I guess I have to find another way to buy chocolate.

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I am going through some very old recipes I just received that were my 92-year-old mother's aunt's, if that gives a sense of their age. She was a wonderful baker. Unfortunately, some of the recipes are cryptic. Frequently, a cake calls for two squares of chocolate, but doesn't specify unsweetened or semi-sweet (I doubt she would have used bittersweet). Can any of you expert bakers help figure this out so I can recreate them?

This pie asks only a few things of us bakers: A pastry crust; chocolate and butter melted together and sugar whisked into the mix; eggs beaten with vanilla and salt; ending up with a big mixing-together of those everyday items to make this gorgeous velvety filling. Bake it for around 45 minutes and you are ready to share deliciousness and delight!

Above is the filling, smooth and rich, ready for the oven. Below is my pie just out of the oven, puffed up like a souffle, crackly and crisp. Within minutes, it settles back down to its brownie-like state, losing a little height but gaining in rich, glorious chocolatey texture, somewhere between brownies and fudge.

This pie is rich, so consider serving modest slices and satisfy more people than your average pie would serve. Do use a standard-size pie pan, not a deep-dish, since this is an old-time pie, not a super-sized modern extravaganza.

Turn this recipe into small tarts by lining the cups of a mini-muffin pan with pastry, pinching up a small rim for each tart just above the surface of the pan, and filling them a good 3/4 full. They should bake off in 10 minutes or so, depending on your pan and your oven.

This recipe comes from the kitchen of Betty Thomason, a fine home cook whose pies and other kitchen creations have been delighting and nourishing her family and friends for many years. This luscious pie traditionally calls for a pastry crust, but I love it in a cookie-crumb crust (graham cracker? chocolate cookie? gingersnap? All great!) too. It keeps well, travels well, serves a crowd and is quickly made.

No, it will be fine at room temperature for a day or two. After that, cover and refrigerate for up to 2 more days; but let it return to room temperature, or reheat it gently (covered with foil loosely, in 250 degree oven), so that it regains its flavor and texture.

Thank you SO MUCH, Susan, what a lovely message. That makes me SO happy and proud. You are a Valentine Treat for me. I love this little pie, too, and knowing it brightens other tables is a great gift.

These irresistible Chocoholic Chocolate Squares are every chocolate lover's dream! Made with 2 kinds of chocolate, chocolate frosting, and chocolate sprinkles, they are like a super chocolate elevated brownie. And although these chocolate squares are very indulgent, they are also worth every single calorie! Made with simple ingredients, they are quick and easy to make.

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