Fudgy Stout Brownies
Marian Cooper Cairns · countryliving.com · 2017 · 16
Against 1,221 brownie recipes
Close to the middle of 1221 brownie recipes on every ingredient.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Egg in the middle half of recipes: 96% of the flour weight against the typical recipe's 125%.
- No leavening, like 59% of recipes.
Ingredients (10)
- 2 c. stout beer, such as Guinness≈ 474 g
- 2 (4-ounce) bars bittersweet chocolate, chopped and divided227 g
- 3/4 c. (1 1/2 sticks) unsalted butter≈ 170 g
- 3/4 c. firmly packed light brown sugar≈ 165 g
- 3/4 c. granulated sugar≈ 150 g
- 3 large eggs≈ 150 g
- 2 tsp. pure vanilla extract≈ 8 g
- 1 tsp. flaked sea salt, divided≈ 2.5 g
- 1 1/4 c. all-purpose flour, spooned and leveled≈ 156 g
- 1/4 c. unsweetened cocoa powder≈ 22 g
flour 156 gbatter 1525 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.
- Chocolate145% · 49th percentile · median 150%
- Cocoa14% · 45th percentile · median 18%
- Fat109% · 36th percentile · median 136%
- Sugar202% · 42nd percentile · median 224%
- Egg96% · 26th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.6% · 58th 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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