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Pecan Brownies

Food Network · foodnetwork.com · 2016 · 36 bars

Against 1,221 brownie recipes

More sugar than 78% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
  • Fat in the middle half of recipes: 182% of the flour weight against the typical recipe's 136%.
Chocolate: 181%, 61st percentileCocoa: 34%, 66th percentileFat: 182%, 74th percentileSugar: 320%, 81st percentileEgg: 160%, 71st percentileLeavening: 0%, 30th percentileSalt: 2.4%, 75th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup margarine or butter≈ 227 g
  • 2 cups sugar≈ 400 g
  • 2 teaspoons vanilla≈ 8 g
  • 4 eggs, slightly beaten≈ 200 g
  • 1 cup all-purpose flour or unbleached flour≈ 125 g
  • 1/2 cup unsweetened cocoa≈ 43 g
  • 1/2 teaspoon salt≈ 3 g
  • 8 ounces (8 squares) semi-sweet chocolate (coarsely chopped)227 g
  • 1 cup pecans, chopped≈ 110 g

flour 125 gbatter 1343 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.

  • Chocolate181% · 61st percentile
  • Cocoa34% · 66th percentile
  • Fat182% · 74th percentile
  • Sugar320% · 81st percentile
  • Egg160% · 71st percentile
  • Leavening0% · 30th percentile
  • Salt2.4% · 75th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 40 minutes
median 30 minutes

Keep exploring

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