Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the melted butter, but parts of it remained solid. I then had to let it cool before adding the rest of the ingredients; the butter and chocolate separated, and the chocolate formed small to medium solid globs in the butter.
What did I do wrong? If this were to happen again how would I go about fixing it? Should I add something to counteract this and if so what and how much?
- I didn't have unsweetened chocolate so I used Hershey's pure chocolate chipits.
- I also used margarine instead of butter but have never had a problem with this substitution before.