Brownie de chocolate, la receta americana clásica y más fácil para que salga riquísimo
Original in Spanish
Liliana Fuchs · directoalpaladar.com · 2020 · 10
Against 1,221 brownie recipes
More cocoa than 99% of recipes and more fat than 98%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 99% of recipes: 200% of the flour weight against the typical recipe's 18%, about 11 times as much.
- More fat than 98% of recipes: 377% of the flour weight against the typical recipe's 136%, about 3 times as much.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More sugar than 97% of recipes: 583% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
Ingredients (8)
- 60g Cacao en polvo60 g
- 113g Mantequilla sin sal113 g
- 2count Huevo≈ 100 g
- 175g Azúcar175 g
- 30g Harina de repostería30 g
- 5ml Esencia de vainilla≈ 4.3 g
- Saln/a
- 125g Nueces125 g
flour 30 gbatter 607 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa200% · 100th percentile · median 18%
- Fat377% · 99th percentile · median 136%
- Sugar583% · 97th percentile · median 224%
- Egg333% · 99th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 35 to 40 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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