Fudgy Oreo Brownies
Sofi | Broma Bakery · bromabakery.com · 2020 · 16 servings
Against 1,221 brownie recipes
More cocoa than 99% of recipes and more fat than 98%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 99% of recipes: 155% of the flour weight against the typical recipe's 18%, about 8.5 times as much.
- More fat than 98% of recipes: 341% of the flour weight against the typical recipe's 136%, about 2.5 times as much.
- More sugar than 98% of recipes: 660% of the flour weight against the typical recipe's 224%, about 3 times as much.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
Ingredients (8)
- 1 1/4 cups unsalted butter≈ 284 g
- 2 1/2 cups packed light brown sugar≈ 550 g
- 4 large eggs, at room temperature≈ 200 g
- 1 1/2 cups Dutch processed cocoa powder≈ 129 g
- 3/4 teaspoon salt≈ 4.5 g
- 2 teaspoons vanilla extract≈ 8 g
- 2/3 cup all-purpose flour≈ 83 g
- 16 Oreo cookies, crumbled into piecesn/a
flour 83 gbatter 1259 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%
- Cocoa155% · 99th percentile · median 18%
- Fat341% · 98th percentile · median 136%
- Sugar660% · 99th percentile · median 224%
- Egg240% · 92nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt5.4% · 98th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 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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