Brownies Lab1,221 recipes

Brownies Lab · Calculator

Design your own brownies

The sliders start at the typical pan: the median of 1221 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

100 g, about 3/4 cup, makes one typical pan.

Start from a recipe

Grams per 100 g of flour

  1. 150 g · 150%about 5 oz

    In the middle: 49% of recipes use more, 49% less.

    Melted chocolate brings cocoa butter as well as flavor, which is much of what makes a brownie fudgy rather than cakey.

  2. 18 g · 18%about 3 1/2 tbsp

    In the middle: 49% of recipes use more, 49% less.

    Cocoa powder gives intense chocolate flavor without extra fat and absorbs liquid, firming the crumb.

  3. 135 g · 135%about 2/3 cup

    In the middle: 50% of recipes use more, 49% less.

    More butter or oil relative to flour is the main lever toward fudgy; less gives a cakier square.

  4. 225 g · 225%about 1 cups

    In the middle: 48% of recipes use more, 50% less.

    Dissolved sugar makes the shiny, crackly top and a moist, dense middle.

  5. 125 g · 125%about 2 1/2 large eggs

    In the middle: 48% of recipes use more, 49% less.

    Eggs set the brownie; whipping them with sugar gives the crackly crust, extra yolk makes it chewier. Eggless recipes lean on condensed milk or extra flour instead.

  6. none · 0%

    None, like 59% of recipes.

    Most fudgy recipes use none. Baking powder lifts a cakey brownie.

  7. 1 g · 1.2%

    In the middle: 48% of recipes use more, 48% less.

    Salt keeps a very sweet brownie from tasting flat.

Your brownies

Your brownies in grams, with approximate volumes
IngredientGrams
Flour100 gabout 3/4 cup
Chocolatechopped chocolate and chips150 gabout 5 oz
Cocoa18 gabout 3 1/2 tbsp
Fatbutter, oil and shortening135 gabout 2/3 cup
Sugarwhite sugar, brown sugar, honey and syrups225 gabout 1 cups
Eggwhole eggs, yolks and whites125 gabout 2 1/2 large eggs
Leaveningbaking soda and baking powdernone
Salt1 g
Total754 g

754 g in all from 100 g of flour, counting only the groups above.

Closest real recipe: Fudgy Peppermint Brownies (butternutbakeryblog.com).

BakeThe median of 1080 recipes is 350°F (175°C), most for 24 to 35 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on chocolate, cocoa, fat, sugar, egg, leavening and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    Fudgy Peppermint Brownies · butternutbakeryblog.com

    chocolate 119% · cocoa 21% · fat 150% · sugar 263% · egg 105% · leavening 0% · salt 1.6%

  2. 2

    Homemade Cosmic Brownies · butternutbakeryblog.com

    chocolate 119% · cocoa 21% · fat 150% · sugar 263% · egg 105% · leavening 0% · salt 1.6%

  3. 3

    Red Velvet Brownies · thepioneerwoman.com

    chocolate 169% · cocoa 9.2% · fat 97% · sugar 222% · egg 128% · leavening 0% · salt 0.9%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 1221 recipes for each group separately, so no single recipe is exactly the starting pan. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, cocoa 85 g, a large egg 50 g.