Ferrero Rocher Brownies
flourandspiceblog.com · 2014
Against 1,221 brownie recipes
More chocolate than 94% of recipes and more sugar than 92%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 94% of recipes: 415% of the flour weight against the typical recipe's 150%, about 3 times as much.
- More sugar than 92% of recipes: 402% of the flour weight against the typical recipe's 224%.
- More egg than 89% of recipes: 229% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (8)
- 3/4 cup butter≈ 170 g
- 1 pound bittersweet chocolate (coarsely chopped)454 g
- 3/4 cup + 2 tbsp flour≈ 109 g
- 5 large eggs (at room temp)≈ 250 g
- 2 cups brown sugar≈ 440 g
- 1/2 teaspoon salt≈ 3 g
- 1 teaspoon vanilla≈ 4.2 g
- 20 Ferrero Rocher Ballsn/a
flour 109 gbatter 1431 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.
- Chocolate415% · 94th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat156% · 61st percentile · median 136%
- Sugar402% · 92nd percentile · median 224%
- Egg229% · 90th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.7% · 81st percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 to 35 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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