Strawberry Brownie Bars Recipe
Madhuri Aggarwal · archanaskitchen.com · 2016 · 4
Against 1,221 brownie recipes
More cocoa than 98% of recipes and more fat than 99%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 98% of recipes: 133% of the flour weight against the typical recipe's 18%, about 7.5 times as much.
- More fat than 99% of recipes: 417% of the flour weight against the typical recipe's 136%, about 3 times as much.
- More sugar than 97% of recipes: 600% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
- More egg than 98% of recipes: 333% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
Ingredients (9)
- 200 grams Dark chocolate200 g
- 250 grams Butter (Unsalted)250 g
- 80 grams Cocoa Powder80 g
- 360 grams Caster Sugar360 g
- 60 grams Whole Wheat Flour60 g
- 1 teaspoon Baking powder≈ 4.6 g
- 1 teaspoon Vanilla Extract≈ 4.2 g
- 4 Whole Eggs≈ 200 g
- 1 cup Strawberries chopped≈ 150 g
flour 60 gbatter 1309 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.
- Chocolate333% · 89th percentile · median 150%
- Cocoa133% · 98th percentile · median 18%
- Fat417% · 99th percentile · median 136%
- Sugar600% · 98th percentile · median 224%
- Egg333% · 99th percentile · median 125%
- Leavening7.7% · 98th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 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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