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Mint Chocolate Brownies

Baker Bettie · bakerbettie.com · 2019 · 9

Against 1,221 brownie recipes

More fat than 99% of recipes and more sugar than 98%.

See how all 1,221 brownie recipes compare →

Get the method at bakerbettie.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.

  • More fat than 99% of recipes: 400% of the flour weight against the typical recipe's 136%, about 3 times as much.
  • More sugar than 98% of recipes: 647% of the flour weight against the typical recipe's 224%, about 3 times as much.
  • No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • More cocoa than 85% of recipes: 62% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
Chocolate: 0%, 8th percentileCocoa: 62%, 85th percentileFat: 400%, 99th percentileSugar: 647%, 98th percentileEgg: 118%, 42nd percentileLeavening: 0.9%, 61st percentileSalt: 3.5%, 88th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 113 grams (½ cup, 1 stick) unsalted butter, melted and hot113 g
  • 100 grams (½ cup) granulated sugar100 g
  • 150 grams (¾ cup) brown sugar, preferably dark brown sugar150 g
  • 53 grams (⅔ cup) natural cocoa powder53 g
  • 2 large eggs, room temperature≈ 100 g
  • 2 teaspoons vanilla extract≈ 8 g
  • ½ teaspoon kosher salt≈ 2 g
  • ⅛ teaspoon baking soda≈ 0.8 g
  • 85 grams (½ cup + 3 tablespoons) all-purpose flour85 g
  • 227 grams (1 cup, 2 sticks) unsalted butter227 g
  • 14 grams (0.5 ounce package) fresh mint *see note below14 g
  • 300 grams (2 ½ cups) powdered, icing, or confectioners sugar300 g
  • ¼ teaspoon kosher salt≈ 1 g
  • 28-42 grams (2-3 tablespoons) milk or heavy cream42 g
  • 1-2 drops green food coloring, gel or liquid is fine≈ 0.6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 113 grams (4 ounces) bittersweet or semi-sweet chocolate113 g
  • 118 grams (½ cup) heavy cream, whipping cream, or double cream118 g
  • pinch of salt≈ 0.4 g

flour 85 gbatter 1197 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
  • Cocoa62% · 85th percentile
  • Fat400% · 99th percentile
  • Sugar647% · 98th percentile
  • Egg118% · 42nd percentile
  • Leavening0.9% · 61st percentile
  • Salt3.5% · 88th percentile

Oven

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

Keep exploring

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