Giotto Schokolade Brownies
Original in German
Bake to the roots · baketotheroots.de · 2021 · 12
Against 1,221 brownie recipes
More cocoa than 91% of recipes and more fat than 88%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 91% of recipes: 77% of the flour weight against the typical recipe's 18%, about 4.5 times as much.
- More fat than 88% of recipes: 231% of the flour weight against the typical recipe's 136%.
- More egg than 89% of recipes: 231% of the flour weight against the typical recipe's 125%.
- More salt than 93% of recipes: 4.6% of the flour weight against the typical recipe's 1.2%, about 4 times as much.
Ingredients (11)
- 120g Zartbitterschokolade* (61%), gehackt120 g
- 50g Kakaopulver*, aufgeteilt50 g
- 1 TL Instant Espresso-Pulver*≈ 4.9 g
- 150g Butter150 g
- 3 Eier (L)≈ 150 g
- 150g Zucker (oder Xylit)150 g
- 50g brauner Zucker (oder Xylit)50 g
- 1 TL Vanille Extrakt (ohne Zucker)*≈ 4.2 g
- 1/2 TL Salz≈ 3 g
- 65g Mehl (Type 550)*65 g
- 27 Giotto* Kugeln (3 Stangen)n/a
flour 65 gbatter 747 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.
- Chocolate185% · 62nd percentile · median 150%
- Cocoa77% · 92nd percentile · median 18%
- Fat231% · 89th percentile · median 136%
- Sugar308% · 76th 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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