Butterscotch Cocoa Brownies

Sarah | Broma Bakery · bromabakery.com · 2012 · 9 brownies

Against 1,221 brownie recipes

More cocoa than 97% of recipes and more sugar than 91%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

More cocoa than 97% of recipes: 121% of the flour weight against the typical recipe's 18%, about 6.5 times as much.
More sugar than 91% of recipes: 400% of the flour weight against the typical recipe's 224%.
More fat than 87% of recipes: 227% of the flour weight against the typical recipe's 136%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

10 tablespoons unsalted butter≈ 142 g
1 1/4 cups sugar≈ 250 g
3/4 cup + 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)≈ 75 g
1/4 teaspoon salt≈ 1.5 g
1/2 teaspoon pure vanilla extract≈ 2.1 g
2 large eggs, cold≈ 100 g
1/2 cup all-purpose flour≈ 63 g
2/3 cup butterscotch chips≈ 113 g

flour 63 gbatter 747 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.