Best Fudgy Cocoa Brownies

cafedelites.com · 2020 · 16 brownies

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and more cocoa than 88%.

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).
More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.
More sugar than 87% of recipes: 360% of the flour weight against the typical recipe's 224%.
More fat than 83% of recipes: 203% of the flour weight against the typical recipe's 136%.

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

1/2 cup unsalted butter* (melted and HOT)≈ 114 g
1 tablespoon cooking oil (olive oil or coconut oil are fine)≈ 14 g
1 1/8 cup granulated sweetener or superfine sugar** (caster sugar or white granulated sugar)≈ 225 g
2 large eggs≈ 100 g
2 teaspoons pure vanilla extract≈ 8 g
1/2 cup all purpose flour (or plain flour)≈ 63 g
1/2 cup unsweetened cocoa powder≈ 43 g
1/4 teaspoon salt≈ 1.5 g

flour 63 gbatter 568 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.