How to Make The Perfect Chocolate Brownies Without a Mixer - ChainBaker
ChainBaker · chainbaker.com · 2023
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes.
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).
- No leavening, like 59% of recipes.
Ingredients (6)
- 200g (7oz) egg (around 4 medium sized eggs)200 g
- 300g (10.6oz) sugar300 g
- 150g (5.3oz) flour150 g
- 3g (0.1oz) salt3 g
- 250g (8.8oz) unsalted butter250 g
- 250g (8.8oz) chocolate250 g
flour 150 gbatter 1153 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.
- Chocolate167% · 56th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2% · 68th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 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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