Receita de Brownie de frutas
Original in Portuguese
Maria Clara · comidaereceitas.com.br
Against 1,221 brownie recipes
More leavening than 95% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 95% of recipes: 5.5% 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%.
- Less chocolate than 75% of recipes: 68% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (9)
- 1 xícara (chá) de açúcar≈ 200 g
- ½ xícara (chá) de chocolate em pó≈ 85 g
- 1 xícara (chá) de farinha de trigo≈ 125 g
- ½ colher (sopa) de fermento em pó≈ 7 g
- 50g de damasco picados50 g
- 50g de ameixas pretas picadas50 g
- 50g de castanhas do Pará picadas50 g
- 100g de margarina100 g
- 3 ovos≈ 150 g
flour 125 gbatter 817 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.
- Chocolate68% · 23rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat80% · 19th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg120% · 46th percentile · median 125%
- Leavening5.5% · 96th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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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