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pistachebrownie met zwartebessenijs

Original in Dutch

delicious. · deliciousmagazine.nl · 2019 · 8 personen

Against 1,221 brownie recipes

More sugar than 89% of recipes and more egg than 82%.

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.

  • More sugar than 89% of recipes: 375% of the flour weight against the typical recipe's 224%.
  • More egg than 82% of recipes: 188% of the flour weight against the typical recipe's 125%.
  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Chocolate: 188%, 63rd percentileCocoa: 6.8%, 40th percentileFat: 150%, 59th percentileSugar: 375%, 89th percentileEgg: 188%, 83rd percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 vanillestokje (merg eruit geschraapt)n/a
  • 350 ml melk≈ 361 g
  • 100 g suiker (+ 1 lepel extra)100 g
  • 350 ml slagroom≈ 352 g
  • 100 g zwarte bessen (diepvries)100 g
  • 80 g bloem (gezeefd)80 g
  • 1 el cacaopoeder (gezeefd)≈ 5 g
  • 150 g pure chocolade (70% cacao, fijngehakt)150 g
  • 120 g boter (op kamertemperatuur)120 g
  • 3 grote eieren (L)≈ 150 g
  • 150 g kristalsuiker150 g
  • 50 g basterdsuiker (lichtbruin)50 g
  • 50 g pistachenoten (geroosterd en gehakt)50 g
  • ½ sinaasappel (bio, rasp)n/a
  • ook nodig: bakblik van 20-25 cm (ingevet, met bakpapier bekleed)n/a

flour 80 gbatter 1668 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.

  • Chocolate188% · 63rd percentile
  • Cocoa6.8% · 40th percentile
  • Fat150% · 59th percentile
  • Sugar375% · 89th percentile
  • Egg188% · 83rd percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 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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