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Chocolate Mint Brownies

completelydelicious.com · 2011 · 24 brownies

Against 1,221 brownie recipes

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

See how all 1,221 brownie recipes compare →

Get the method at completelydelicious.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 sugar than 86% of recipes: 353% of the flour weight against the typical recipe's 224%.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Chocolate: 132%, 43rd percentileCocoa: 0%, 19th percentileFat: 100%, 31st percentileSugar: 353%, 87th percentileEgg: 147%, 59th percentileLeavening: 0%, 30th percentileSalt: 0.9%, 46th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 8 ounces unsweetened chocolate ((225 grams))225 g
  • ¾ cup unsalted butter (, cut into cubes (170 grams))170 g
  • 5 large eggs≈ 250 g
  • 2 teaspoons vanilla≈ 8 g
  • 1 tablespoon espresso or instant coffee≈ 7 g
  • 3 cups granulated sugar ((600 grams))600 g
  • ¼ teaspoon salt≈ 1.5 g
  • 1 ⅔ cups all-purpose flour ((170 grams))170 g
  • 2 pounds chocolate-covered mint candies, such as York Peppermint Candies907 g

flour 170 gbatter 2339 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.

  • Chocolate132% · 43rd percentile
  • Cocoa0% · 19th percentile
  • Fat100% · 31st percentile
  • Sugar353% · 87th percentile
  • Egg147% · 59th percentile
  • Leavening0% · 30th percentile
  • Salt0.9% · 46th percentile

Oven

Temperature
425°F / 220°C
median 350°F
Time
35 minutes
median 30 minutes

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