Brownie Batter
Food Network Kitchen · foodnetwork.com · 2016 · about 1 cup
Against 1,221 brownie recipes
No egg, unlike 93% of recipes and less sugar than 87%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- Less sugar than 87% of recipes: 120% of the flour weight against the typical recipe's 224%, about half as much.
- Less chocolate than 75% of recipes: 68% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (8)
- 1/3 cup semisweet chocolate chips≈ 57 g
- 2/3 cup all-purpose flour≈ 83 g
- 3 tablespoons unsweetened cocoa powder≈ 16 g
- 1/4 teaspoon baking powder≈ 1.2 g
- Pinch fine salt≈ 0.4 g
- 1/2 cup sugar≈ 100 g
- 6 tablespoons unsalted butter, at room temperature≈ 85 g
- 1/2 teaspoon non-alcohol vanilla extract≈ 2.1 g
flour 83 gbatter 345 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.
- Chocolate68% · 24th percentile · median 150%
- Cocoa19% · 51st percentile · median 18%
- Fat102% · 34th percentile · median 136%
- Sugar120% · 12th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening1.4% · 65th percentile · median 0%
- Salt0.5% · 42nd percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- 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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