Eric's Favorite Gluten Free Brownies
Eric Rusch · breadtopia.com
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more fat than 76%.
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).
- More fat than 76% of recipes: 183% of the flour weight against the typical recipe's 136%.
Ingredients (8)
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter≈ 170 g
- 7 ounces bittersweet chocolate, coarsely chopped (or use baking coins if you can get them)199 g
- 1 cup granulated sugar≈ 200 g
- 2 teaspoons vanilla extract≈ 8 g
- large pinch of salt≈ 0.4 g
- 2 large eggs, at room temperature≈ 100 g
- 1 large egg yolk, at room temperature≈ 18 g
- 2/3 cup Breadtopia Gluten Free All Purpose Flour (3 ounces)≈ 93 g
flour 93 gbatter 789 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.
- Chocolate213% · 71st percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat183% · 77th percentile · median 136%
- Sugar214% · 47th percentile · median 224%
- Egg127% · 51st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.4% · 39th 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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