Easy Fudgy Brownies
Bettie · bakerbettie.com · 2018 · 9
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 83%.
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 83% of recipes: 58% of the flour weight against the typical recipe's 18%, about 3 times as much.
- More sugar than 83% of recipes: 333% of the flour weight against the typical recipe's 224%.
- More fat than 78% of recipes: 188% of the flour weight against the typical recipe's 136%.
Ingredients (6)
- 120 grams (1 cup) all-purpose flour120 g
- 400 grams (2 cups) sugar (granulated, brown, or a combo of the two)400 g
- 70 grams (⅔ cup) cocoa powder (natural or dutch processed)70 g
- ½ teaspoon salt≈ 3 g
- 226 grams (1 cup, 2 sticks) unsalted butter, melted and still warm226 g
- 4 large eggs≈ 200 g
flour 120 gbatter 1019 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%
- Cocoa58% · 84th percentile · median 18%
- Fat188% · 78th percentile · median 136%
- Sugar333% · 84th percentile · median 224%
- Egg167% · 77th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.5% · 79th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 45 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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