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Sno Ball Brownies {aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut}

anediblemosaic.com

Against 1,221 brownie recipes

More cocoa than 96% of recipes and more sugar than 97%.

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 cocoa than 96% of recipes: 109% of the flour weight against the typical recipe's 18%, about 6 times as much.
  • More sugar than 97% of recipes: 625% of the flour weight against the typical recipe's 224%, about 3 times as much.
  • No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • More salt than 97% of recipes: 5% of the flour weight against the typical recipe's 1.2%, about 4 times as much.
Chocolate: 0%, 8th percentileCocoa: 109%, 97th percentileFat: 219%, 87th percentileSugar: 625%, 98th percentileEgg: 156%, 63rd percentileLeavening: 0%, 30th percentileSalt: 5%, 98th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 5 tablespoons (70 g) unsalted butter70 g
  • ½ cup (100 g) sugar100 g
  • 7 tablespoons (35 g) unsweetened natural cocoa powder (not Dutch-processed)35 g
  • ⅛ teaspoon fine salt≈ 0.8 g
  • ½ teaspoon pure vanilla extract≈ 2.1 g
  • ¼ teaspoon instant espresso powder≈ 0.6 g
  • 1 large egg + 1 large egg yolk≈ 50 g
  • ¼ cup (32 g) all-purpose flour32 g
  • 1½ tablespoons powdered unflavored gelatin (I use 2 envelopes of Knox)≈ 22 g
  • 1 cup (240 ml) filtered water, divided≈ 237 g
  • ½ cup (100 g) sugar100 g
  • ⅛ teaspoon salt≈ 0.8 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • ¼ cup unsweetened coconut, toasted (see Note)≈ 59 g

flour 32 gbatter 714 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
  • Cocoa109% · 97th percentile
  • Fat219% · 87th percentile
  • Sugar625% · 98th percentile
  • Egg156% · 63rd percentile
  • Leavening0% · 30th percentile
  • Salt5% · 98th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
20 to 25 minutes
median 30 minutes

Keep exploring

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