Ultimate Butterfinger Brownies
houseofnasheats.com · 2026 · 16 brownies
Against 1,221 brownie recipes
Close to the middle of 1221 brownie recipes on every ingredient.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Cocoa in the middle half of recipes: 41% of the flour weight against the typical recipe's 18%.
- Sugar in the middle half of recipes: 283% of the flour weight against the typical recipe's 224%.
Ingredients (9)
- ¾ cup (106g) all-purpose flour106 g
- ½ cup cocoa powder≈ 43 g
- ¼ teaspoon salt≈ 1.5 g
- ½ cup (113g) salted butter113 g
- 4 ounces high quality unsweetened chocolate (chopped)113 g
- 1½ cups (300g) granulated sugar300 g
- 3 large eggs (+ 1 egg yolk)≈ 150 g
- 2 teaspoons pure vanilla extract≈ 8 g
- 1½ cups roughly chopped Butterfingers candy bars (divided (about 12-14 fun-size bars))≈ 356 g
flour 106 gbatter 1191 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.
- Chocolate107% · 36th percentile · median 150%
- Cocoa41% · 71st percentile · median 18%
- Fat107% · 35th percentile · median 136%
- Sugar283% · 70th percentile · median 224%
- Egg142% · 58th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.4% · 53rd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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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