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Avevo voglia di cioccolato e ho fatto i brownies di Tommaso Foglia: il cuore morbido è pura poesia | Buttalapasta

Original in Italian

Veronica Elia · buttalapasta.it · 2025

Against 1,221 brownie recipes

More egg than 82% of recipes.

How Italian brownie recipes differ from English ones →

Get the method at buttalapasta.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More egg than 82% of recipes: 182% of the flour weight against the typical recipe's 125%.
  • No leavening, like 59% of recipes.
Chocolate: 182%, 62nd percentileCocoa: 18%, 50th percentileFat: 136%, 53rd percentileSugar: 182%, 35th percentileEgg: 182%, 82nd percentileLeavening: 0%, 30th percentileSalt: 0.4%, 39th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 200 grammi di cioccolato fondente al 70%200 g
  • 100 grammi di nocciole tostate;100 g
  • 150 grammi di burro;150 g
  • 200 grammi di zucchero;200 g
  • 200 grammi di uova;200 g
  • 20 grammi di cacao amaro;20 g
  • 110 grammi di farina;110 g
  • 1 pizzico di sale.≈ 0.4 g

flour 110 gbatter 980 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
  • Cocoa18% · 50th percentile
  • Fat136% · 53rd percentile
  • Sugar182% · 35th percentile
  • Egg182% · 82nd percentile
  • Leavening0% · 30th percentile
  • Salt0.4% · 39th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
not stated
median 30 minutes

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