Brownies fantasmales, receta de Halloween
Original in Spanish
Lola Homar · directoalpaladar.com · 2014 · 10
Against 1,221 brownie recipes
More sugar than 83% of recipes and more cocoa than 77%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More sugar than 83% of recipes: 333% of the flour weight against the typical recipe's 224%.
- More cocoa than 77% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
- More leavening than 82% of recipes: 3.3% of the flour weight against the typical recipe's 0%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (12)
- 150g Mantequilla150 g
- 300g Azúcar moreno300 g
- 75g Cacao en polvo75 g
- 150g Harina de trigo150 g
- 5g Bicarbonato sódico5 g
- Saln/a
- 4count Huevos≈ 200 g
- 5g Extracto de vainilla5 g
- 150g Chocolate con leche150 g
- Nubesn/a
- 200g Azúcar glasé200 g
- Chocolate negron/a
flour 150 gbatter 1235 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.
- Chocolate100% · 33rd percentile · median 150%
- Cocoa50% · 79th percentile · median 18%
- Fat100% · 31st percentile · median 136%
- Sugar333% · 84th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening3.3% · 83rd percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 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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