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Chewy Popcorn Brittle Brownies

bakeschool.com · 2015 · 16 squares

Against 1,221 brownie recipes

More cocoa than 77% of recipes and more fat than 76%.

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 77% of recipes: 48% of the flour weight against the typical recipe's 18%, about 2.5 times as much.
  • More fat than 76% of recipes: 184% of the flour weight against the typical recipe's 136%.
Chocolate: 186%, 62nd percentileCocoa: 48%, 78th percentileFat: 184%, 77th percentileSugar: 213%, 45th percentileEgg: 160%, 64th percentileLeavening: 0%, 30th percentileSalt: 1%, 47th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 173 grams unsalted butter173 g
  • 175 grams dark chocolate (70 % cocoa content)175 g
  • 94 grams bleached all-purpose flour94 g
  • 45 grams Cacao Barry extra brute cocoa powder45 g
  • 1.25 mL Diamond Crystal fine kosher salt≈ 0.9 g
  • 3 large egg(s) (room temperature)≈ 150 g
  • 200 grams granulated sugar200 g
  • 5 mL pure vanilla extract≈ 4.3 g
  • 100 grams popcorn brittle (finely ground)100 g
  • 60 grams popcorn brittle (chopped)60 g

flour 94 gbatter 1002 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.

  • Chocolate186% · 62nd percentile
  • Cocoa48% · 78th percentile
  • Fat184% · 77th percentile
  • Sugar213% · 45th percentile
  • Egg160% · 64th percentile
  • Leavening0% · 30th percentile
  • Salt1% · 47th percentile

Oven

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

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