Fudgy Cocoa Brownie Recipe
Hina Gujral · funfoodfrolic.com · 2013 · 8 pieces
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 88%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.
- More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
Ingredients (9)
- 1/2 Cup all - purpose flour≈ 63 g
- 1/2 Cup unsweetened cocoa powder≈ 43 g
- 1/2 Cup unsalted butter softened≈ 114 g
- 1 Cup granulated white sugar≈ 200 g
- 2 eggs≈ 100 g
- 1 tsp instant coffee powder≈ 2.4 g
- a pinch of salt≈ 0.4 g
- 1/4 tsp baking powder≈ 1.2 g
- 1 tsp chocolate essence≈ 4.2 g
flour 63 gbatter 527 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa69% · 89th percentile · median 18%
- Fat182% · 74th percentile · median 136%
- Sugar320% · 81st percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening1.9% · 71st percentile · median 0%
- Salt0.6% · 43rd percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 20 to 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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