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Einfache Stout Bier Brownies

Original in German

Bake to the roots · baketotheroots.de · 2016 · 9

Against 1,221 brownie recipes

More cocoa than 97% of recipes and more sugar than 94%.

How German brownie recipes differ from English ones →

Get the method at baketotheroots.de →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 97% of recipes: 123% of the flour weight against the typical recipe's 18%, about 7 times as much.
  • More sugar than 94% of recipes: 462% of the flour weight against the typical recipe's 224%, about twice as much.
  • Less egg than 88% of recipes: 51% of the flour weight against the typical recipe's 125%, about half as much.
  • More fat than 76% of recipes: 185% of the flour weight against the typical recipe's 136%.
Chocolate: 154%, 52nd percentileCocoa: 123%, 98th percentileFat: 185%, 77th percentileSugar: 462%, 95th percentileEgg: 51%, 11th percentileLeavening: 0%, 30th percentileSalt: 2.3%, 71st percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 240ml Stout Bier*≈ 240 g
  • 100g Zartbitterschokolade (85%)*, gehackt100 g
  • 120g Butter (oder Margarine)120 g
  • 80g Kakao80 g
  • 200g Zucker200 g
  • 1 Eiweiß (M)≈ 33 g
  • 1 TL Vanille Extrakt≈ 4.2 g
  • 65g Mehl (Type 405)65 g
  • 1/4 TL Salz≈ 1.5 g
  • 120g Frischkäse120 g
  • 100g Puderzucker100 g
  • 1 EL Bierreduktion (s. Zubereitung)≈ 15 g

flour 65 gbatter 1079 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.

  • Chocolate154% · 52nd percentile
  • Cocoa123% · 98th percentile
  • Fat185% · 77th percentile
  • Sugar462% · 95th percentile
  • Egg51% · 11th percentile
  • Leavening0% · 30th percentile
  • Salt2.3% · 71st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 45 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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