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It's a rainy Sunday night and you're craving brownies, so you decide to whip up a batch in your kitchen. To your horror you discover you're out of cocoa powder. As you stare at the scant brown powder in the bottom of the tin, there's no need to despair. Depending on what other ingredients you have in your kitchen, you may be able to come up with a suitable substitute and indulge in a brownie binge after all.

Baking Chocolate

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One ounce of unsweetened baking chocolate equals 3 tbsps. cocoa powder. You'll also need to reduce any fat in the recipe by 1 tbsp.

Carob Powder

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Three tbsps. of carob powder equals 3 tbsps. of cocoa powder. Carob is a chocolate substitute made from the roasted pods of the carob tree. The Cook's Thesaurus recommends using slightly less carob powder because its flavor is stronger than the flavor of cocoa. Baking 911 also recommends decreasing the sugar in the recipe by 2 to 3 tbsps. when using carob instead of cocoa.

Dark Chocolate

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Bittersweet chocolate, semi-sweet chocolate or a dark chocolate bar can be substituted for cocoa in recipes in a pinch. One oz. of dark chocolate equals 3 tbsps. of cocoa powder. As with baking chocolate, you'll need to eliminate 1 tbsp. of fat from your recipe. If your chocolate bar is very sweet you may want to cut the sugar in the recipe by 1/4 cup or so.

Chocolate Chips

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You can substitute 1/2 cup of semi-sweet chocolate chips for 3 tbsps. cocoa powder. You'll also need to subtract 1 tbsp. of fat and 1/4 cup sugar from the recipe.

About the Author

Cynthia Myers

Cynthia Myers is the author of numerous novels and her nonfiction work has appeared in publications ranging from "Historic Traveler" to "Texas Highways" to "Medical Practice Management." She has a degree in economics from Sam Houston State University.