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Makkelijk kersttoetje: espresso martini brownie recept in feestelijke glaasjes - Culy

Original in Dutch

Melvin Sturm · culy.nl · 2025 · 4 personen

Against 1,221 brownie recipes

More cocoa than 95% of recipes and no chocolate, unlike 83%.

How Dutch brownie recipes differ from English ones →

Get the method at culy.nl →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.

  • More cocoa than 95% of recipes: 100% of the flour weight against the typical recipe's 18%, about 5.5 times as much.
  • No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
  • More leavening than 91% of recipes: 5% of the flour weight against the typical recipe's 0%.
Chocolate: 0%, 8th percentileCocoa: 100%, 96th percentileFat: 250%, 91st percentileSugar: 350%, 86th percentileEgg: 200%, 86th percentileLeavening: 5%, 93rd percentileSalt: 0.4%, 39th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 250 gram roomboter250 g
  • 200 gram kristalsuiker200 g
  • 100 gram lichtbruine basterdsuiker100 g
  • 100 gram cacaopoeder100 g
  • 4 eieren≈ 200 g
  • 100 gram zelfrijzend bakmeel100 g
  • Snuf zout≈ 0.4 g
  • 175 gram roomkaas175 g
  • 30 gram mascarpone30 g
  • ½ shot (ongeveer 15 milliliter) sterke espresso, afgekoeld≈ 15 g
  • 50 gram poedersuiker50 g
  • 3 koffieboontjes per glas (ter decoratie, deze eet je niet op)n/a
  • Klein beetje cacaopoeder om te bestrooienn/a

flour 100 gbatter 1220 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Chocolate0% · 8th percentile
  • Cocoa100% · 96th percentile
  • Fat250% · 91st percentile
  • Sugar350% · 86th percentile
  • Egg200% · 86th percentile
  • Leavening5% · 93rd percentile
  • Salt0.4% · 39th percentile

Oven

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

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