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koffiedik-brownies

Original in Dutch

delicious. · deliciousmagazine.nl · 2025 · 16 stuks

Against 1,221 brownie recipes

No salt, unlike 67% of recipes.

How Dutch brownie recipes differ from English ones →

Get the method at deliciousmagazine.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.

  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
  • Chocolate in the middle half of recipes: 200% of the flour weight against the typical recipe's 150%.
Chocolate: 200%, 67th percentileCocoa: 17%, 47th percentileFat: 123%, 44th percentileSugar: 267%, 66th percentileEgg: 133%, 55th percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 185 g gezouten boter + extra om mee in te vetten185 g
  • 300 g pure chocolade, (40% cacao, in kleine stukjes)300 g
  • 250 g bruine basterdsuiker250 g
  • 150 g fijne kristalsuiker150 g
  • 75 g koffiedik*, (restant na het koffiezetten)75 g
  • 25 g cacaopoeder25 g
  • 4 eieren≈ 200 g
  • 150 g bloem150 g

flour 150 gbatter 1335 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
  • Cocoa17% · 47th percentile
  • Fat123% · 44th percentile
  • Sugar267% · 66th percentile
  • Egg133% · 55th percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

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

Keep exploring

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