Easy pindakaas brownies (heerlijk zoet-zout!) - Culy
Original in Dutch
Redactie · culy.nl · 2020 · 12-16 brownies
Against 1,221 brownie recipes
More leavening than 89% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 89% of recipes: 4.6% of the flour weight against the typical recipe's 0%.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More fat than 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
Ingredients (10)
- 200 gram pure of melk chocolade, in stukjes200 g
- 200 gram ongezouten boter200 g
- 4 eieren≈ 200 g
- 100 gram kristalsuiker100 g
- 100 gram bruine suiker100 g
- 100 gram bloem100 g
- 1 theelepel bakpoeder≈ 4.6 g
- 1 theelepel vanille-essence of merg uit 1 vanillestokje≈ 4.2 g
- Snuf zout≈ 0.4 g
- 225 gram pindakaas225 g
flour 100 gbatter 1134 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.
- Chocolate200% · 67th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat200% · 81st percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening4.6% · 90th percentile · median 0%
- Salt0.4% · 39th 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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