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Mint Chocolate Brownies

Julianne Dell · beyondfrosting.com · 2023 · 9 slices

Against 1,221 brownie recipes

More cocoa than 93% of recipes and more salt than 98%.

See how all 1,221 brownie recipes compare →

Get the method at beyondfrosting.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.

  • More cocoa than 93% of recipes: 79% of the flour weight against the typical recipe's 18%, about 4.5 times as much.
  • More salt than 98% of recipes: 6.4% of the flour weight against the typical recipe's 1.2%, about 5.5 times as much.
  • More leavening than 82% of recipes: 3.3% of the flour weight against the typical recipe's 0%.
  • More egg than 78% of recipes: 169% of the flour weight against the typical recipe's 125%.
Chocolate: 161%, 54th percentileCocoa: 79%, 93rd percentileFat: 161%, 63rd percentileSugar: 271%, 67th percentileEgg: 169%, 79th percentileLeavening: 3.3%, 83rd percentileSalt: 6.4%, 99th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 4 ounces (113g) Dark chocolate, melted (see notes)113 g
  • ½ cup (113g) Unsalted butter, melted113 g
  • 1 cup (190g) Granulated sugar190 g
  • 2 large Eggs≈ 100 g
  • 1 large Egg yolk≈ 18 g
  • 1 tablespoon (15ml) Pure vanilla extract≈ 13 g
  • ½ cup (70g) All-purpose flour70 g
  • ½ cup (55g) Rodelle Dutch-processed cocoa powder, sifted (see notes)55 g
  • ¾ teaspoon Salt≈ 4.5 g
  • ½ teaspoon Baking powder≈ 2.3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 tablespoons (84g) Unsalted butter, softened84 g
  • 1 1/2 cups (195g) Powdered sugar195 g
  • 2 teaspoons Heavy whipping cream≈ 10 g
  • 1/4 teaspoon Mint or peppermint extract≈ 1.1 g
  • Green food coloring if desiredn/a
  • 2 ounces (56g) dark chocolate56 g
  • 5-6 tablespoons (75-90ml) heavy whipping cream≈ 82 g

flour 70 gbatter 678 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.

  • Chocolate161% · 54th percentile
  • Cocoa79% · 93rd percentile
  • Fat161% · 63rd percentile
  • Sugar271% · 67th percentile
  • Egg169% · 79th percentile
  • Leavening3.3% · 83rd percentile
  • Salt6.4% · 99th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 24 minutes
median 30 minutes

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