Brownies al cioccolato
Original in Italian
Kati Irrente · buttalapasta.it · 2016 · 7 Persone
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and less sugar than 77%.
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).
- Less sugar than 77% of recipes: 159% of the flour weight against the typical recipe's 224%.
- Less egg than 76% of recipes: 91% of the flour weight against the typical recipe's 125%.
Ingredients (8)
- 220 gr di burro a temperatura ambiente220 g
- 400 gr di <strong>cioccolato fondente</strong>400 g
- 350 gr di zucchero350 g
- 4 uova≈ 200 g
- 220 gr di farina220 g
- 2 cucchiaini di essenza di vaniglia liquida≈ 8 g
- 200 gr di frutta secca mista (noci, nocciole, mandorle)200 g
- 2 gr di sale (la punta di un cucchiaino)2 g
flour 220 gbatter 1600 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.
- Chocolate182% · 62nd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat100% · 31st percentile · median 136%
- Sugar159% · 22nd percentile · median 224%
- Egg91% · 24th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.9% · 46th percentile · median 1.2%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 40 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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