Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies

Alexandra Stafford · alexandracooks.com · 2016 · 16

Against 1,221 brownie recipes

More cocoa than 94% of recipes and no chocolate, unlike 83%.

How it compares

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

More cocoa than 94% of recipes: 86% of the flour weight against the typical recipe's 18%, about 5 times as much.
No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
More sugar than 96% of recipes: 514% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
More fat than 93% of recipes: 270% of the flour weight against the typical recipe's 136%, about twice as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

72 g (¾ cup) unsweetened cocoa powder, see notes above72 g
84 g (2/3 cup) unbleached all-purpose flour84 g
½ teaspoon baking powder≈ 2.3 g
1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)≈ 3.6 g
3 large eggs≈ 150 g
227 g (1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)227 g
432 g (a heaping 2 cups) granulated sugar432 g
1 tablespoon pure vanilla extract≈ 13 g

flour 84 gbatter 984 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

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