Receta de brownie de chocolate y leche condensada: un placer para el paladar
Original in Spanish
Maria Jose · directoalpaladar.com · 2015 · 8
Against 1,221 brownie recipes
More sugar than 87% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More sugar than 87% of recipes: 360% of the flour weight against the typical recipe's 224%.
- 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 (7)
- 200g Chocolate negro200 g
- 150g Mantequilla150 g
- 3count Huevos≈ 150 g
- 140g Azúcar molido140 g
- 150g Almendras150 g
- 400g Leche condensada400 g
- 150g Harina150 g
flour 150 gbatter 1340 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.
- Chocolate133% · 44th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat100% · 31st percentile · median 136%
- Sugar360% · 88th 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
- 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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