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White Chocolate Brownies with Pecans

completelydelicious.com · 2012 · 16 brownies

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes.

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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • No leavening, like 59% of recipes.
Chocolate: 168%, 57th percentileCocoa: 0%, 19th percentileFat: 132%, 47th percentileSugar: 232%, 51st percentileEgg: 105%, 33rd percentileLeavening: 0%, 30th percentileSalt: 0.4%, 39th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • ½ cup unsalted butter ((125 grams))125 g
  • ½ cup white chocolate (, chopped (90 grams))90 g
  • 1 cup granulated sugar ((220 grams))220 g
  • Pinch of salt≈ 0.4 g
  • 2 large eggs≈ 100 g
  • 1 teaspoon vanilla≈ 4.2 g
  • ¾ cup all-purpose flour ((95 grams))95 g
  • ¾ cup white chocolate chips ((70 grams))70 g
  • ½ cup pecans (, chopped (70 grams))70 g

flour 95 gbatter 775 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.

  • Chocolate168% · 57th percentile
  • Cocoa0% · 19th percentile
  • Fat132% · 47th percentile
  • Sugar232% · 51st percentile
  • Egg105% · 33rd percentile
  • Leavening0% · 30th percentile
  • Salt0.4% · 39th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 35 minutes
median 30 minutes

Keep exploring

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