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Brownies met pindakaas

Original in Dutch

Miljuschka Witzenhausen · 24kitchen.nl · 2019 · 20 porties

Against 1,221 brownie recipes

More cocoa than 97% of recipes and more chocolate than 94%.

How Dutch brownie recipes differ from English ones →

Get the method at 24kitchen.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More cocoa than 97% of recipes: 125% of the flour weight against the typical recipe's 18%, about 7 times as much.
  • More chocolate than 94% of recipes: 419% of the flour weight against the typical recipe's 150%, about 3 times as much.
  • More fat than 97% of recipes: 325% of the flour weight against the typical recipe's 136%, about 2.5 times as much.
  • More sugar than 95% of recipes: 500% of the flour weight against the typical recipe's 224%, about twice as much.
Chocolate: 419%, 95th percentileCocoa: 125%, 98th percentileFat: 325%, 98th percentileSugar: 500%, 96th percentileEgg: 188%, 83rd percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 185 g roomboter185 g
  • 185 g pure chocolade185 g
  • 3 eieren≈ 150 g
  • 250 g fijne kristalsuiker250 g
  • 80 g bloem80 g
  • 100 g cacaopoeder100 g
  • 150 g melkchocolade150 g
  • zoutn/a
  • 2 el pindakaas (naturel)≈ 32 g
  • 3 el pinda's≈ 44 g
  • 40 g chocoladepretzels40 g
  • 75 g zachte gezouten roomboter75 g
  • 275 g pindakaas met kokos275 g
  • 150 g poedersuiker150 g
  • 75 ml slagroom≈ 75 g
  • vierkante vorm van 23 cmn/a
  • keukenmachine of handmixern/a

flour 80 gbatter 1792 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.

  • Chocolate419% · 95th percentile
  • Cocoa125% · 98th percentile
  • Fat325% · 98th percentile
  • Sugar500% · 96th percentile
  • Egg188% · 83rd percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 40 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.

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