Semisweet Chocolate

• Semisweet chocolate is the classic chocolate chip chocolate -- in fact, you can use melted chocolate chips or chunks for your brownies if you like. Semisweet chocolate contains about 40 to 60 percent cocoa solids, which gives it good flavor balanced with a pleasant sweetness.

Bittersweet Chocolate

• Bittersweet chocolate is darker than semisweet, with more cocoa solids -- about 60 to 85 percent. The higher the percentage, the stronger the chocolate flavor, as well as the bitterness. Bittersweet chocolate can provide a more intense brownie experience than semisweet. It's perfect for those who like their brownies dense and without add-ins.

Unsweetened Chocolate

• Some brownie recipes call for unsweetened baking chocolate and compensate for the lack of sweetness by upping the sugar content of the recipe. Baking chocolate cannot be eaten straight from the bar. It is, essentially, 100 percent cocoa solids.

Cocoa Powder

• Brownies can also be quite successfully made with cocoa powder rather than solid chocolate in the recipe. Cocoa powder is easier to handle than baking chocolate, as the latter must usually be carefully melted, usually in a double boiler, before being added to a brownie batter. Either Dutch-process cocoa or natural cocoa powder may be used to make brownies; Dutch-process cocoa will provide a richer flavor and darker color to the finished product.