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Espresso Chocolate Chunk Brownies

Ashley Manila · bakerbynature.com · 2020 · 1 - 9x13 tray

Against 1,221 brownie recipes

More chocolate than 94% 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 chocolate than 94% of recipes: 422% of the flour weight against the typical recipe's 150%, about 3 times as much.
  • No leavening, like 59% of recipes.
Chocolate: 422%, 95th percentileCocoa: 8.6%, 41st percentileFat: 145%, 57th percentileSugar: 256%, 61st percentileEgg: 160%, 65th percentileLeavening: 0%, 30th percentileSalt: 1%, 47th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 and 1/4 cups all-purpose flour≈ 156 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 2 and 1/2 tablespoons unsweetened cocoa powder≈ 14 g
  • 12 ounces semi-sweet chocolate, roughly chopped340 g
  • 1 cup unsalted butter, cut into small cubes≈ 227 g
  • 3 teaspoons instant espresso powder≈ 7 g
  • 2 cups granulated sugar≈ 400 g
  • 5 eggs, at room temperature, lightly beaten≈ 250 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 2 cups chocolate chunks≈ 320 g

flour 156 gbatter 1728 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.

  • Chocolate422% · 95th percentile
  • Cocoa8.6% · 41st percentile
  • Fat145% · 57th percentile
  • Sugar256% · 61st percentile
  • Egg160% · 65th percentile
  • Leavening0% · 30th percentile
  • Salt1% · 47th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 30 minutes

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