Peanut Butter Swirl Brownies
completelydelicious.com · 2013 · 16 servings
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more egg than 81%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More egg than 81% of recipes: 181% of the flour weight against the typical recipe's 125%.
- More leavening than 78% of recipes: 2.8% of the flour weight against the typical recipe's 0%.
Ingredients (12)
- ½ cup unsalted butter (, cut into cubes (113 grams))113 g
- 6 ounces dark, semisweet or bittersweet chocolate (, chopped or use chocolate chips (170 grams))170 g
- ⅔ cup all-purpose flour ((83 grams))83 g
- ½ teaspoon baking powder≈ 2.3 g
- ¼ teaspoon salt≈ 1.5 g
- ⅔ cup granulated sugar ((133 grams))133 g
- 3 large eggs≈ 150 g
- 2 teaspoons vanilla extract≈ 8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons unsalted butter (, melted (28 grams))28 g
- ⅓ cup powdered sugar ((75 grams))75 g
- ½ cup smooth peanut butter ((135 grams))135 g
- ½ teaspoon vanilla extract≈ 2.1 g
flour 83 gbatter 661 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.
- Chocolate205% · 71st percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat136% · 50th percentile · median 136%
- Sugar160% · 27th percentile · median 224%
- Egg181% · 82nd percentile · median 125%
- Leavening2.8% · 79th percentile · median 0%
- Salt1.8% · 64th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 to 45 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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