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Receita de Torta brownie especial

Original in Portuguese

Mariana Andrade · comidaereceitas.com.br

Against 1,221 brownie recipes

More chocolate than 91% of recipes and more egg than 87%.

How Portuguese brownie recipes differ from English ones →

Get the method at comidaereceitas.com.br →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 91% of recipes: 388% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
  • More egg than 87% of recipes: 201% of the flour weight against the typical recipe's 125%.
  • Less sugar than 80% of recipes: 145% of the flour weight against the typical recipe's 224%.
  • More leavening than 83% of recipes: 3.5% of the flour weight against the typical recipe's 0%.
Chocolate: 388%, 92nd percentileCocoa: 19%, 51st percentileFat: 104%, 34th percentileSugar: 145%, 19th percentileEgg: 201%, 87th percentileLeavening: 3.5%, 84th percentileSalt: 0.2%, 34th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (33)

  • 200g de açúcar granulado200 g
  • 2 ovos inteiros≈ 100 g
  • 180g de manteiga sem sal180 g
  • 1/4 xícara (chá) de água≈ 59 g
  • 1/4 xícara (chá) de curaçau≈ 59 g
  • 100g de chocolate meio amargo100 g
  • 80g de chocolate ao leite80 g
  • 1 colher (sopa) de café solúvel≈ 15 g
  • 150g de farinha de trigo150 g
  • Raspas de laranjan/a
  • 1 colher (chá) de essência de laranja≈ 4.9 g
  • 60g de chocolate cobertura ao leite picado para salpicar60 g
  • 1/2 xícara (chá) de laranja cristalizada≈ 119 g
  • 1 pitada de sal≈ 0.4 g
  • 1 colher (chá) de bicarbonato de sódio≈ 6 g
  • 200g de chocolate ao leite200 g
  • 150g de creme de leite sem soro150 g
  • 1 colher (sobremesa) de mel≈ 14 g
  • 1/4 xícara (chá) de licor de curaçau≈ 59 g
  • 100g de avelãs picadas100 g
  • 200g de chocolate meio amargo200 g
  • 3 claras batidas em nevecom 3 colheres (sopa) de glaçúcar≈ 99 g
  • 150ml de creme de leite≈ 151 g
  • 1 sachê de gelatina sem sabor disolvida em 1/4 xícara (chá) de águan/a
  • 6 colheres (sopa) de cacau em pó≈ 32 g
  • 1 colher (sopa) de rum≈ 15 g
  • 3 ovos≈ 150 g
  • 3 colheres (sopa) de açúcar≈ 38 g
  • 3 colheres (sopa) de farinha de trigo≈ 23 g
  • 3 colheres (sopa) de chocolate em pó≈ 32 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 xícara (chá) de açúcar caramelizado≈ 200 g
  • 1 xícara (chá) de creme de leite≈ 238 g
  • 1 xícara (café) de licor de sua preferência≈ 237 g

flour 173 gbatter 2396 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.

  • Chocolate388% · 92nd percentile
  • Cocoa19% · 51st percentile
  • Fat104% · 34th percentile
  • Sugar145% · 19th percentile
  • Egg201% · 87th percentile
  • Leavening3.5% · 84th percentile
  • Salt0.2% · 34th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 minutes
median 30 minutes

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