Chocoladeletterbrownies
Original in Dutch
Rudolph van Veen · 24kitchen.nl · 2017 · 12 personen
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 77%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More cocoa than 77% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More leavening than 80% of recipes: 3.1% of the flour weight against the typical recipe's 0%.
Ingredients (8)
- 150 g zachte ongezouten boter150 g
- 250 g lichtbruine suiker250 g
- 4 tl speculaaskruiden≈ 20 g
- 150 g bloem150 g
- 1 tl bakpoeder≈ 4.6 g
- 75 g cacaopoeder75 g
- 4 eieren≈ 200 g
- 150 g chocoladeletter in stukjes150 g
flour 150 gbatter 999 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa50% · 79th percentile · median 18%
- Fat100% · 31st percentile · median 136%
- Sugar167% · 28th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening3.1% · 82nd percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- not stated
- 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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