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Eggless Rich Chocolate Brownies Recipe

Archana Doshi · archanaskitchen.com · 2010 · 4

Against 1,221 brownie recipes

No egg, unlike 93% of recipes and less sugar than 87%.

What the 15 “eggless” brownie recipes do differently →

Get the method at archanaskitchen.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.

  • No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
  • Less sugar than 87% of recipes: 120% of the flour weight against the typical recipe's 224%, about half as much.
  • More chocolate than 78% of recipes: 250% of the flour weight against the typical recipe's 150%.
  • More cocoa than 77% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
Chocolate: 250%, 79th percentileCocoa: 50%, 79th percentileFat: 180%, 70th percentileSugar: 120%, 12th percentileEgg: 0%, 3rd percentileLeavening: 1.2%, 63rd percentileSalt: 1.5%, 54th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 250 grams Dark chocolate like Bournville and fine chopped250 g
  • 180 grams Butter (Unsalted)180 g
  • 120 grams Brown Sugar (Demerara Sugar)120 g
  • 1 1/2 teaspoons Vanilla Extract≈ 6 g
  • 100 grams All Purpose Flour (Maida)100 g
  • 50 grams Cocoa Powder50 g
  • 1/4 teaspoon Baking powder≈ 1.2 g
  • 1/4 teaspoon Salt≈ 1.5 g
  • 50 grams Walnuts chopped50 g
  • 3 tablespoons Flax seed powder (flax meal)≈ 44 g
  • 9 tablespoons Chilled water≈ 133 g

flour 100 gbatter 937 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.

  • Chocolate250% · 79th percentile
  • Cocoa50% · 79th percentile
  • Fat180% · 70th percentile
  • Sugar120% · 12th percentile
  • Egg0% · 3rd percentile
  • Leavening1.2% · 63rd percentile
  • Salt1.5% · 54th percentile

Oven

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

Keep exploring

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

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