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rumrozijnen-brownietrifle

Original in Dutch

delicious. · deliciousmagazine.nl · 2023 · 8 personen

Against 1,221 brownie recipes

More egg than 84% of recipes and no salt, unlike 67%.

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 egg than 84% of recipes: 200% 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: 200%, 67th percentileCocoa: 30%, 62nd percentileFat: 160%, 62nd percentileSugar: 270%, 67th percentileEgg: 200%, 86th percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 100 g bloem100 g
  • 30 g cacaopoeder30 g
  • 200 g pure chocolade200 g
  • 160 g boter160 g
  • 4 eieren≈ 200 g
  • 200 g kristalsuiker200 g
  • 70 g lichtbruine basterdsuiker70 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 175 ml bruine rum≈ 175 g
  • 75 g rozijnen75 g
  • 600 ml slagroom≈ 604 g
  • 60 g poedersuiker, (gezeefd + extra om erover te strooien)60 g
  • 1 tl vanille-extract≈ 4.2 g
  • rasp van 1 biosinaasappeln/a
  • 250 g mascarpone250 g
  • 16 g slagroomversteviger, (2 zakjes)16 g
  • chocoladerozijnen, (om erover te strooien)n/a
  • 40 g fijne kristalsuiker40 g
  • 50 ml slagroom, (op kamertemperatuur)≈ 50 g
  • 50 ml bruine rum, (slijter)≈ 50 g
  • 50 g pure chocolade, (70% cacao, in stukjes)50 g

flour 100 gbatter 960 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
  • Cocoa30% · 62nd percentile
  • Fat160% · 62nd percentile
  • Sugar270% · 67th percentile
  • Egg200% · 86th 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

Recipes most like this one

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.

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