Paashaasbrownie
Original in Dutch
Miljuschka Witzenhausen · 24kitchen.nl · 2019 · 4 personen
Against 1,221 brownie recipes
No chocolate, unlike 83% 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.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- 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 (8)
- 200 g witte chocoladepaaseitjes of -hazen200 g
- 200 g pure chocoladepaaseitjes of -hazen200 g
- 250 g boter250 g
- plus extra om in te vettenn/a
- 4 eieren≈ 200 g
- 300 g lichtbruine basterdsuiker300 g
- 140 g bloem140 g
- brownievorm (23 x 23 cm)n/a
flour 140 gbatter 1290 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%
- Cocoa0% · 19th percentile · median 18%
- Fat179% · 70th percentile · median 136%
- Sugar214% · 47th percentile · median 224%
- Egg143% · 58th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 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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