Double Chocolate Brownies
bakedbyanintrovert.com · 2017 · 16
Against 1,221 brownie recipes
Less fat than 83% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less fat than 83% of recipes: 73% of the flour weight against the typical recipe's 136%, about half as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More chocolate than 77% of recipes: 248% of the flour weight against the typical recipe's 150%.
Ingredients (8)
- ½ cup unsalted butter≈ 114 g
- 8 ounces unsweetened baking chocolate227 g
- 1 ⅓ cup granulated sugar≈ 267 g
- 1 tablespoon vanilla extract≈ 13 g
- ½ teaspoon salt≈ 3 g
- 3 large eggs≈ 150 g
- 1 ¼ cups all-purpose flour≈ 156 g
- 1 cup semisweet chocolate chunks≈ 160 g
flour 156 gbatter 1089 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.
- Chocolate248% · 78th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat73% · 16th percentile · median 136%
- Sugar171% · 30th percentile · median 224%
- Egg96% · 26th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.9% · 66th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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