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Mexican Brownies Recipe

chilipeppermadness.com · 2018 · 9

Against 1,221 brownie recipes

More chocolate than 86% of recipes and no cocoa, unlike 62%.

See how all 1,221 brownie recipes compare →

Get the method at chilipeppermadness.com →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 chocolate than 86% of recipes: 302% of the flour weight against the typical recipe's 150%, about twice as much.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Chocolate: 302%, 87th percentileCocoa: 0%, 19th percentileFat: 121%, 41st percentileSugar: 235%, 52nd percentileEgg: 107%, 35th percentileLeavening: 0%, 30th percentileSalt: 0.4%, 39th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 4 ounces unsweetened dark chocolate (chopped)113 g
  • 1 stick butter (8 tablespoons)≈ 113 g
  • 1 cup light brown sugar (packed)≈ 220 g
  • 2 teaspoons cinnamon≈ 5 g
  • 1 teaspoon cayenne powder≈ 4.9 g
  • 1 teaspoon ancho powder≈ 4.9 g
  • Pinch of salt≈ 0.4 g
  • 2 large eggs (beaten)≈ 100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • ¾ cup all-purpose flour≈ 94 g
  • 1 cup milk chocolate (chopped (chips are good))≈ 170 g

flour 94 gbatter 830 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.

  • Chocolate302% · 87th percentile
  • Cocoa0% · 19th percentile
  • Fat121% · 41st percentile
  • Sugar235% · 52nd percentile
  • Egg107% · 35th percentile
  • Leavening0% · 30th percentile
  • Salt0.4% · 39th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
30 minutes
median 30 minutes

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