Receta de brownie de cerezas, irresistible combinación de chocolate y fruta
Original in Spanish
Esther Clemente · directoalpaladar.com · 2013 · 8
Against 1,221 brownie recipes
More fat than 90% of recipes and more leavening than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
- More leavening than 96% of recipes: 6.7% of the flour weight against the typical recipe's 0%.
- More egg than 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
- More sugar than 83% of recipes: 333% of the flour weight against the typical recipe's 224%.
Ingredients (10)
- 150g Chocolate negro150 g
- 150g Mantequilla150 g
- 3count Huevo≈ 150 g
- 160g Azúcar160 g
- 40g Azúcar moreno40 g
- Cafén/a
- 60g Harina de repostería60 g
- 4g Levadura química4 g
- 2g Sal2 g
- 350g Cerezas350 g
flour 60 gbatter 1066 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.
- Chocolate250% · 79th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar333% · 84th percentile · median 224%
- Egg250% · 94th percentile · median 125%
- Leavening6.7% · 97th percentile · median 0%
- Salt3.3% · 87th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 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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