Ragi (Finger Millet) Chocolate Brownie Recipe
Donna George · archanaskitchen.com · 2016 · 6
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 79%.
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).
- More cocoa than 79% of recipes: 51% of the flour weight against the typical recipe's 18%, about 3 times as much.
- Less egg than 81% of recipes: 79% of the flour weight against the typical recipe's 125%.
Ingredients (11)
- 3/4 cup Cocoa Powder≈ 65 g
- 1 cup Brown Sugar (Demerara Sugar)≈ 220 g
- 1/2 cup Ragi Flour (Finger Millet/ Nagli) (ragi huri hittu is best to use)≈ 63 g
- 1/2 cup Whole Wheat Flour or maida≈ 64 g
- 200 grams Butter (Unsalted) softened200 g
- 2 Whole Eggs≈ 100 g
- 1 teaspoon Vanilla Extract≈ 4.2 g
- 1/4 teaspoon Salt≈ 1.5 g
- 1/2 teaspoon Baking powder≈ 2.3 g
- 2 tablespoons Milk≈ 31 g
- 1 Slivered Almonds (Badam) or chopped walnuts to tasten/a
flour 127 gbatter 750 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%
- Cocoa51% · 80th percentile · median 18%
- Fat158% · 61st percentile · median 136%
- Sugar174% · 31st percentile · median 224%
- Egg79% · 19th percentile · median 125%
- Leavening1.8% · 70th percentile · median 0%
- Salt1.2% · 50th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 minutes
- median 30 minutes
Keep exploring
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