Cocoa Brownies
CookingwithRia · cookingwithria.com · 2012 · 12
Against 1,221 brownie recipes
More cocoa than 88% of recipes and more sugar than 84%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.
- More sugar than 84% of recipes: 336% of the flour weight against the typical recipe's 224%.
- Less chocolate than 78% of recipes: 64% of the flour weight against the typical recipe's 150%, about half as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 1/2 cup butter (8 tablespoons, 1 stick (preferably organic sweet cream or other good quality butter))≈ 114 g
- 1/2 cup all-purpose flour≈ 63 g
- 1/2 cup natural unsweetened cocoa powder** (chocaholics please use 3/4 cup)≈ 43 g
- 1/2 cup granulated sugar≈ 100 g
- 1/2 cup brown sugar≈ 110 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
- 2 eggs (room temperature)≈ 100 g
- 1/4 cup chopped chocolate and pecans or walnuts (optional)≈ 40 g
- salt (pinch)n/a
flour 63 gbatter 573 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.
- Chocolate64% · 22nd percentile · median 150%
- Cocoa69% · 89th percentile · median 18%
- Fat182% · 74th percentile · median 136%
- Sugar336% · 85th percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 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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