Brownie de chocolate blanco y glaseado de limón: un brownie para sorprender
Original in Spanish
Esther Clemente · directoalpaladar.com · 2014 · 6
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and no salt, unlike 67%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (10)
- 110g Chocolate blanco110 g
- 100g Mantequilla100 g
- 100g Harina de trigo100 g
- 2count Huevos≈ 100 g
- 80g Azúcar80 g
- 40ml Zumo de limón≈ 40 g
- 1count Ralladura de limónn/a
- Clara de huevon/a
- 100g Azúcar glasé100 g
- Zumo de limónn/a
flour 100 gbatter 630 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.
- Chocolate110% · 37th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat100% · 31st percentile · median 136%
- Sugar180% · 33rd percentile · median 224%
- Egg100% · 30th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 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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