White Chocolate Brownies
Baker Bettie · bakerbettie.com · 2024 · 9
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more chocolate than 75%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More chocolate than 75% of recipes: 236% of the flour weight against the typical recipe's 150%.
- More egg than 75% of recipes: 167% of the flour weight against the typical recipe's 125%.
- More salt than 78% of recipes: 2.5% of the flour weight against the typical recipe's 1.2%, about twice as much.
Ingredients (7)
- 170 grams (¾ cup, 1 ½ sticks) unsalted butter, cut into small pieces170 g
- 283 grams (10 ounces) chopped white chocolate (or chips) plus 2 more ounces for topping if desired283 g
- 4 large eggs≈ 200 g
- 200 grams (1 cup) granulated sugar200 g
- 1 tablespoon vanilla extract≈ 13 g
- 120 grams (1 cup) all-purpose flour120 g
- ¾ teaspoon kosher salt≈ 3 g
flour 120 gbatter 989 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.
- Chocolate236% · 75th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat142% · 55th percentile · median 136%
- Sugar167% · 28th percentile · median 224%
- Egg167% · 77th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.5% · 79th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 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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