Karamelbrownies
Original in Dutch
Rudolph van Veen · 24kitchen.nl · 2013 · 25 porties
Against 1,221 brownie recipes
More leavening than 98% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 98% of recipes: 7.7% of the flour weight against the typical recipe's 0%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (11)
- 150 g hazelnoten150 g
- 140 g pure chocolade140 g
- 1 vanillestokjen/a
- 250 g rietsuiker250 g
- 175 g boter175 g
- 3 eieren≈ 150 g
- 10 g bakpoeder10 g
- 130 g bloem130 g
- 16 karamelsnoepjesn/a
- 10 g maïzena10 g
- bakvorm van 21x21 cmn/a
flour 130 gbatter 1015 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.
- Chocolate108% · 37th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat135% · 49th percentile · median 136%
- Sugar192% · 37th percentile · median 224%
- Egg115% · 41st percentile · median 125%
- Leavening7.7% · 98th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 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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