The Best Cocoa Fudge Brownies

Ashley Manila · bakerbynature.com · 2026 · 1 Pan (9x9)

Against 1,221 brownie recipes

More salt than 78% of recipes.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

More salt than 78% of recipes: 2.5% of the flour weight against the typical recipe's 1.2%, about twice as much.
Egg in the middle half of recipes: 98% of the flour weight against the typical recipe's 125%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 cup (120g) all-purpose flour120 g
1/2 teaspoon baking powder≈ 2.3 g
1/2 teaspoon salt≈ 3 g
1/2 cup (43g) unsweetened cocoa powder43 g
1 teaspoon espresso powder (optional (don't use if you don't like coffee))≈ 2.4 g
3/4 cup (170g) unsalted butter170 g
2 Tablespoons (28ml) oil (canola, vegetable, or coconut will work)≈ 27 g
1 and 1/3 cups (265g) granulated sugar (divided )265 g
2 large eggs≈ 100 g
1 large egg yolk≈ 18 g
2 teaspoons vanilla extract (optional, but recommended )≈ 8 g
3/4 cup (128 grams) chocolate chips128 g

flour 120 gbatter 887 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.