Brownies met pecannoten
Original in Dutch
Miljuschka Witzenhausen · 24kitchen.nl · 2013 · 6 personen
Against 1,221 brownie recipes
More leavening than 91% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 91% of recipes: 5% of the flour weight against the typical recipe's 0%.
- Salt in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 1.2%.
Ingredients (10)
- 250 g pure chocolade250 g
- 200 g zachte boter200 g
- 4 eieren≈ 200 g
- 300 g suiker300 g
- 500 ml halfvolle melk≈ 516 g
- 150 g zelfrijzend bakmeel150 g
- 20 g cacaopoeder20 g
- mespuntje zout≈ 0.4 g
- 70 g ongezouten pecannoten70 g
- bakvormn/a
flour 150 gbatter 1706 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Chocolate167% · 56th percentile · median 150%
- Cocoa13% · 45th percentile · median 18%
- Fat133% · 49th percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening5% · 93rd percentile · median 0%
- Salt0.3% · 36th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 55 to 60 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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