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Beer Brownies

iambaker.net · 2016 · 9 servings

Against 1,221 brownie recipes

Less egg than 81% of recipes and less fat than 77%.

See how all 1,221 brownie recipes compare →

Get the method at iambaker.net →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.

  • Less egg than 81% of recipes: 80% of the flour weight against the typical recipe's 125%.
  • Less fat than 77% of recipes: 88% of the flour weight against the typical recipe's 136%.
  • Less sugar than 77% of recipes: 160% of the flour weight against the typical recipe's 224%.
Chocolate: 90%, 28th percentileCocoa: 34%, 64th percentileFat: 88%, 23rd percentileSugar: 160%, 22nd percentileEgg: 80%, 19th percentileLeavening: 0%, 30th percentileSalt: 1.1%, 48th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 1/2 cups (188g) unbleached all-purpose flour188 g
  • 1/2 cup (64g) unsweetened cocoa powder64 g
  • 1 tsp. espresso powder≈ 2.4 g
  • 1/2 tsp. kosher salt≈ 2 g
  • 3 large eggs (room temperature)≈ 150 g
  • 1 1/2 cups (300g) sugar300 g
  • 1 tsp. pure vanilla extract≈ 4.2 g
  • 1/2 cup (4 ounces or 118 ml) canola oil≈ 109 g
  • 4 tbsp. unsalted butter (melted)≈ 57 g
  • 1/2 cup (4 ounces or 118 ml) beer - I used a mild IPA≈ 119 g
  • 1 cup (8 ounces) semisweet chocolate chips≈ 170 g

flour 188 gbatter 1165 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.

  • Chocolate90% · 28th percentile
  • Cocoa34% · 64th percentile
  • Fat88% · 23rd percentile
  • Sugar160% · 22nd percentile
  • Egg80% · 19th percentile
  • Leavening0% · 30th percentile
  • Salt1.1% · 48th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 32 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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