Pinecone Brownie Wreath
countryliving.com · 2016 · 10 serving(s)
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes.
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.
Ingredients (10)
- 1 1/4 c. all-purpose flour, spooned and leveled≈ 156 g
- 1 tsp. ground cinnamon≈ 2.6 g
- 1 c. (2 sticks) unsalted butter≈ 227 g
- 8 oz. bittersweet chocolate chips227 g
- 4 large eggs, at room temperature≈ 200 g
- 1 1/2 c. granulated sugar≈ 300 g
- 1/2 c. packed dark brown sugar≈ 110 g
- 2 tsp. pure vanilla extract≈ 8 g
- 1/2 tsp. Kosher salt≈ 2 g
- Candy: Tootsie Rollsn/a
flour 156 gbatter 1233 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%
- Cocoa0% · 19th percentile · median 18%
- Fat145% · 57th percentile · median 136%
- Sugar262% · 63rd percentile · median 224%
- Egg128% · 52nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.3% · 52nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 32 minutes
- median 30 minutes
Keep exploring
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