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Baked Brownies

Ashley Manila · bakerbynature.com · 2011 · 1 - 9x13 pan of brownies, about 12 slices

Against 1,221 brownie recipes

More salt than 90% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at bakerbynature.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 salt than 90% of recipes: 3.8% of the flour weight against the typical recipe's 1.2%, about 3 times as much.
  • No leavening, like 59% of recipes.
Chocolate: 200%, 65th percentileCocoa: 6.9%, 40th percentileFat: 145%, 57th percentileSugar: 262%, 63rd percentileEgg: 160%, 65th percentileLeavening: 0%, 30th percentileSalt: 3.8%, 92nd percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 1/4 cup All-purpose flour≈ 156 g
  • 1 teaspoon salt≈ 6 g
  • 2 TBSP unsweetened cocoa powder≈ 11 g
  • 11 ounces dark chocolate (chopped)312 g
  • 1 cup unsalted butter ( 8 ounces ) cut into 1 inch pieces≈ 227 g
  • 1 teaspoon instant espresso powder≈ 2.4 g
  • 1½ cups granulated sugar≈ 300 g
  • ½ cup packed light brown sugar≈ 110 g
  • 5 eggs, at room temperature≈ 250 g
  • 2 teaspoons vanilla extract≈ 8 g

flour 156 gbatter 1383 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.

  • Chocolate200% · 65th percentile
  • Cocoa6.9% · 40th percentile
  • Fat145% · 57th percentile
  • Sugar262% · 63rd percentile
  • Egg160% · 65th percentile
  • Leavening0% · 30th percentile
  • Salt3.8% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 minutes
median 30 minutes

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