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Espresso-Brownies

Original in German

Gutekueche.at · gutekueche.at · 2015 · 1 Portion

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes.

How German brownie recipes differ from English ones →

Get the method at gutekueche.at →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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • No leavening, like 59% of recipes.
Chocolate: 182%, 62nd percentileCocoa: 0%, 19th percentileFat: 114%, 38th percentileSugar: 182%, 35th percentileEgg: 114%, 40th percentileLeavening: 0%, 30th percentileSalt: 0.2%, 34th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 400 g Bitterschokolade (fein gehackt)400 g
  • 250 g Butter250 g
  • 5 Stk Eier≈ 250 g
  • 200 ml Espresso≈ 200 g
  • 220 g Mehl220 g
  • 1 Prise Salz≈ 0.4 g
  • 400 g Staubzucker400 g

flour 220 gbatter 1721 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.

  • Chocolate182% · 62nd percentile
  • Cocoa0% · 19th percentile
  • Fat114% · 38th percentile
  • Sugar182% · 35th percentile
  • Egg114% · 40th percentile
  • Leavening0% · 30th percentile
  • Salt0.2% · 34th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 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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