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Ultimate Brownies

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

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and more sugar than 75%.

See how all 1,221 brownie recipes compare →

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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Chocolate in the middle half of recipes: 85% of the flour weight against the typical recipe's 150%.
  • More sugar than 75% of recipes: 308% of the flour weight against the typical recipe's 224%.
Chocolate: 85%, 27th percentileCocoa: 0%, 19th percentileFat: 177%, 69th percentileSugar: 308%, 76th percentileEgg: 115%, 41st percentileLeavening: 0%, 30th percentileSalt: 1.5%, 54th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 4 oz. (110g) semi-sweet chocolate, chopped110 g
  • 3/4 cup (170g) butter170 g
  • 1 cup (200g) sugar200 g
  • 3 large eggs≈ 150 g
  • 1 tsp. vanilla extract≈ 4.2 g
  • 1/4 tsp. salt≈ 1.5 g
  • 1 cup (130g) all-purpose flour130 g
  • 1 tsp. instant coffee powder≈ 2.4 g
  • 12 Ferrero Rocher chocolates, halvedn/a
  • 1/4 cup (60g) butter, at room temperature60 g
  • 1/2 cup (150g) Nutella150 g
  • pinch of salt≈ 0.4 g
  • 1 1/2 cups (200g) confectioner’s sugar200 g
  • 2 tbsp. heavy cream≈ 30 g
  • 2 tbsp. hazelnut brittle≈ 30 g

flour 130 gbatter 1238 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.

  • Chocolate85% · 27th percentile
  • Cocoa0% · 19th percentile
  • Fat177% · 69th percentile
  • Sugar308% · 76th percentile
  • Egg115% · 41st percentile
  • Leavening0% · 30th percentile
  • Salt1.5% · 54th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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