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Bakery-Style Frosted Brownies

anediblemosaic.com · 1 (8X8-inch) pan; about 12 servings

Against 1,221 brownie recipes

More chocolate than 88% of recipes and more leavening than 77%.

See how all 1,221 brownie recipes compare →

Get the method at anediblemosaic.com →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 chocolate than 88% of recipes: 332% of the flour weight against the typical recipe's 150%, about twice as much.
  • More leavening than 77% of recipes: 2.7% of the flour weight against the typical recipe's 0%.
Chocolate: 332%, 89th percentileCocoa: 25%, 58th percentileFat: 100%, 30th percentileSugar: 175%, 32nd percentileEgg: 117%, 42nd percentileLeavening: 2.7%, 78th percentileSalt: 2.2%, 70th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 4 oz semisweet chocolate (about ⅔ cup good quality semisweet chocolate chips will work), melted in a double boiler or microwave113 g
  • 2 tablespoons butter, at room temperature, plus more to grease the pan≈ 28 g
  • ¾ cup pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie mix)≈ 184 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 2 large eggs≈ 100 g
  • ¾ cup sugar≈ 150 g
  • ¾ cup whole wheat pastry flour≈ 86 g
  • 4 tablespoons unsweetened cocoa powder≈ 22 g
  • ½ teaspoon baking powder≈ 2.3 g
  • ¼ teaspoon fine salt≈ 1.5 g
  • 6 oz semisweet chocolate (or about 1 cup good quality semisweet chocolate chips)170 g
  • 4 tablespoons butter≈ 57 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1 pinch instant coffee powder≈ 0.4 g
  • 1 pinch salt≈ 0.4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup powdered sugar≈ 60 g
  • 1-2 tablespoons milk (any kind you like)≈ 23 g

flour 86 gbatter 927 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.

  • Chocolate332% · 89th percentile
  • Cocoa25% · 58th percentile
  • Fat100% · 30th percentile
  • Sugar175% · 32nd percentile
  • Egg117% · 42nd percentile
  • Leavening2.7% · 78th percentile
  • Salt2.2% · 70th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 30 minutes

Keep exploring

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