Gluten-free brownies
Esther Clark · bbcgoodfood.com · 2022 · 12
Against 1,221 brownie recipes
More chocolate than 92% of recipes and more fat than 90%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 92% of recipes: 400% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
- More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
- More cocoa than 84% of recipes: 60% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
Ingredients (9)
- 250g unsalted butter cubed, plus extra for the tin250 g
- 250g dark chocolate roughly chopped250 g
- 4 large eggs≈ 200 g
- 300g golden caster sugar300 g
- ½ tsp vanilla extract or paste≈ 2.1 g
- 100g gluten-free plain flour sieved100 g
- 60g cocoa powder60 g
- ½ tsp fine sea salt≈ 3 g
- 150g milk chocolate roughly cut into chunks150 g
flour 100 gbatter 1315 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.
- Chocolate400% · 93rd percentile · median 150%
- Cocoa60% · 85th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar300% · 73rd percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt3% · 82nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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