Fudgy Nutella Brownies
Sofi | Broma Bakery · bromabakery.com · 2022
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and less sugar than 81%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- Less sugar than 81% of recipes: 142% of the flour weight against the typical recipe's 224%.
- More salt than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Ingredients (8)
- 1/2 cup unsalted butter≈ 114 g
- 2/3 cup granulated sugar≈ 133 g
- 2 large eggs, room temperature≈ 100 g
- 2/3 cup Nutella + about 1/3 cup for swirling≈ 158 g
- 3/4 cup all-purpose flour≈ 94 g
- 1/4 cup Dutch process cocoa≈ 22 g
- 1 teaspoon vanilla≈ 4.2 g
- 1/2 teaspoon salt≈ 3 g
flour 94 gbatter 627 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%
- Cocoa23% · 56th percentile · median 18%
- Fat121% · 41st percentile · median 136%
- Sugar142% · 18th percentile · median 224%
- Egg107% · 35th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt3.2% · 85th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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