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Brownies With Walnuts

bakeschool.com · 2021 · 16

Against 1,221 brownie recipes

More cocoa than 76% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at bakeschool.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 cocoa than 76% of recipes: 47% of the flour weight against the typical recipe's 18%, about 2.5 times as much.
  • Salt in the middle half of recipes: 1.9% of the flour weight against the typical recipe's 1.2%.
Chocolate: 184%, 62nd percentileCocoa: 47%, 77th percentileFat: 121%, 43rd percentileSugar: 263%, 63rd percentileEgg: 158%, 63rd percentileLeavening: 0.6%, 60th percentileSalt: 1.9%, 66th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 115 grams unsalted butter115 g
  • 175 grams dark chocolate (70 % cocoa content)175 g
  • 250 grams granulated sugar250 g
  • 3 large egg(s)≈ 150 g
  • 95 grams bleached all-purpose flour95 g
  • 45 grams Cacao Barry extra brute cocoa powder45 g
  • 2.5 mL Diamond Crystal fine kosher salt≈ 1.8 g
  • 0.625 mL baking powder (optional but can help open up the crumb)≈ 0.6 g
  • 120 grams chopped walnuts (toasted)120 g

flour 95 gbatter 952 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.

  • Chocolate184% · 62nd percentile
  • Cocoa47% · 77th percentile
  • Fat121% · 43rd percentile
  • Sugar263% · 63rd percentile
  • Egg158% · 63rd percentile
  • Leavening0.6% · 60th percentile
  • Salt1.9% · 66th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 40 minutes
median 30 minutes

Keep exploring

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