Giotto Chocolate Brownies
Bake to the roots · baketotheroots.de · 2021 · 12
Against 1,221 brownie recipes
More fat than 88% of recipes and more cocoa than 86%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 88% of recipes: 231% of the flour weight against the typical recipe's 136%.
- More cocoa than 86% of recipes: 66% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
- More egg than 89% of recipes: 231% of the flour weight against the typical recipe's 125%.
- Less chocolate than 83% of recipes: 19% of the flour weight against the typical recipe's 150%, under a third as much.
Ingredients (11)
- 4 oz. (12g) semi-sweet chocolate* (61%), chopped12 g
- 1/2 cup (60)g cocoa powder*, divided≈ 43 g
- 1 tsp. instant espresso powder*≈ 2.4 g
- 2/3 cup (150g) butter150 g
- 3 large eggs≈ 150 g
- 3/4 (150g) sugar (or xylitol)113 g
- 1/4 cup (50g) brown sugar (or xylitol)50 g
- 1 tsp. vanilla extract (sugar-free)*≈ 4.2 g
- 1/2 tsp. salt≈ 3 g
- 1/2 cup (65g) stronger all-purpose flour*65 g
- 27 Giotto* (hazelnut-filled balls)n/a
flour 65 gbatter 592 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.
- Chocolate19% · 17th percentile · median 150%
- Cocoa66% · 87th percentile · median 18%
- Fat231% · 89th percentile · median 136%
- Sugar250% · 59th percentile · median 224%
- Egg231% · 90th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt4.6% · 94th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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