Candied Cherry Brownies
Sarah | Baking Kneads · bakingkneads.com · 2020 · 24
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and less egg than 86%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- Less egg than 86% of recipes: 60% of the flour weight against the typical recipe's 125%, about half as much.
- Fat in the middle half of recipes: 91% of the flour weight against the typical recipe's 136%.
Ingredients (10)
- 3/4 cup cocoa≈ 65 g
- 1/2 tsp baking soda≈ 3 g
- 2 cups granulated sugar≈ 400 g
- 1/4 tsp salt≈ 1.5 g
- 1 1/3 cup all-purpose flour≈ 167 g
- 2/3 cup butter, melted≈ 151 g
- 1/2 cup water≈ 119 g
- 1 tsp vanilla≈ 4.2 g
- 2 eggs≈ 100 g
- 1/2 - 1 cup of candied Red Cherries, roughly chopped≈ 178 g
flour 167 gbatter 1188 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa39% · 69th percentile · median 18%
- Fat91% · 26th percentile · median 136%
- Sugar240% · 55th percentile · median 224%
- Egg60% · 13th percentile · median 125%
- Leavening1.8% · 70th percentile · median 0%
- Salt0.9% · 46th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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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