Upon consultation with the resident chocoholic, turns out we've got 2 oz unsweetened, 2 oz semisweet at home... Have decided to make my most delicious and earth-shattering brownies (half batch), usually involving 3 eggs, 2 C sugar, 4 oz unsweetened chocolate. Can I sub the semi for half the unsweetened? And if so, how much sugar should I cut out? And will this ruin the delicious dense fudgy brownie texture with its delightful crunch meringue top? Also, any words of advice on how much to reduce baking time (an 11x17 pan takes an hour at 350) for half the recipe in a square pan (12x12 maybe - it's corningware)? I realize I'm being especially demanding today, but I TIA.