Raspberry White Chocolate Brownies
bakeschool.com · 2018 · 16
Against 1,221 brownie recipes
More chocolate than 84% of recipes and more cocoa than 76%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 84% of recipes: 290% of the flour weight against the typical recipe's 150%, about twice as much.
- More cocoa than 76% of recipes: 47% of the flour weight against the typical recipe's 18%, about 2.5 times as much.
Ingredients (8)
- 115 grams unsalted butter115 g
- 175 grams dark chocolate (70 % cocoa content) (or your favourite semi-sweet or bittersweet dark chocolate)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 powder (or your favourite Dutch processed cocoa powder, sifted to remove lumps)45 g
- 2.5 mL Diamond Crystal fine kosher salt≈ 1.8 g
- 100 grams white chocolate (plus a little extra for garnishing, coarsely chopped)100 g
flour 95 gbatter 932 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.
- Chocolate290% · 85th percentile · median 150%
- Cocoa47% · 77th percentile · median 18%
- Fat121% · 43rd percentile · median 136%
- Sugar263% · 63rd percentile · median 224%
- Egg158% · 63rd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.9% · 66th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 40 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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