Brownies de Chocolate Blanco
Original in Spanish
Recetas de Cocina Casera · cocina-casera.com · 2
Against 1,221 brownie recipes
Less sugar than 96% of recipes and more leavening than 97%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 96% of recipes: 80% of the flour weight against the typical recipe's 224%, about half as much.
- More leavening than 97% of recipes: 6.9% of the flour weight against the typical recipe's 0%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Less fat than 80% of recipes: 80% of the flour weight against the typical recipe's 136%.
Ingredients (8)
- Chocolate blanco – 140 gramos140 g
- Huevos – 2 unidades≈ 100 g
- Nueces – 75 gramos75 g
- Harina de trigo – 100 gramos100 g
- Levadura química – 1/2 cucharada pequeña≈ 7 g
- Azúcar – 80 gramos80 g
- Vainilla líquida – 1 cucharada pequeña≈ 13 g
- Mantequilla – 80 gramos80 g
flour 100 gbatter 595 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.
- Chocolate140% · 48th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat80% · 19th percentile · median 136%
- Sugar80% · 3rd percentile · median 224%
- Egg100% · 30th percentile · median 125%
- Leavening6.9% · 97th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 41 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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