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Chocolate Cherry Brownies

baking-sense.com · 2019 · 32 Brownies

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at baking-sense.com →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).
  • No leavening, like 59% of recipes.
Chocolate: 180%, 59th percentileCocoa: 0%, 19th percentileFat: 160%, 61st percentileSugar: 240%, 53rd percentileEgg: 141%, 57th percentileLeavening: 0%, 30th percentileSalt: 2.1%, 69th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 jar Italian Maraschino Cherries (see note)n/a
  • 9 ounces semi sweet chocolate (chopped)255 g
  • 8 oz unsalted butter227 g
  • 8 oz granulated sugar (1 cup)227 g
  • 4 oz brown sugar (½ cup)113 g
  • ½ teaspoon salt≈ 3 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 tablespoon cherry syrup≈ 15 g
  • 4 large eggs≈ 200 g
  • 5 oz all purpose flour (1 cup, see note)142 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 8 oz white chocolate (chopped)227 g
  • 1 oz unsalted butter28 g
  • 2 oz heavy cream (¼ cup)57 g
  • 2 oz cherry syrup (¼ cup)57 g
  • red food coloring (optional)n/a

flour 142 gbatter 1186 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.

  • Chocolate180% · 59th percentile
  • Cocoa0% · 19th percentile
  • Fat160% · 61st percentile
  • Sugar240% · 53rd percentile
  • Egg141% · 57th percentile
  • Leavening0% · 30th percentile
  • Salt2.1% · 69th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 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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