Blueberry Brownies
iambaker.net · 2010 · 6 servings
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and less egg than 78%.
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).
- Less egg than 78% of recipes: 80% of the flour weight against the typical recipe's 125%.
- Less fat than 75% of recipes: 90% of the flour weight against the typical recipe's 136%.
- More leavening than 78% of recipes: 2.8% of the flour weight against the typical recipe's 0%.
Ingredients (9)
- 1 cup fresh blueberries≈ 148 g
- 1 stick butter (I useunsalted)≈ 113 g
- 1 ½ cups granulated sugar≈ 300 g
- 2 eggs, (room temperature)≈ 100 g
- 2 teaspoons vanilla extract≈ 8 g
- ½ cup cocoa powder≈ 43 g
- 1 cup all purpose flour≈ 125 g
- ½ teaspoon kosher salt≈ 2 g
- ¾ teaspoon baking powder≈ 3.5 g
flour 125 gbatter 843 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%
- Cocoa34% · 66th percentile · median 18%
- Fat90% · 24th percentile · median 136%
- Sugar240% · 55th percentile · median 224%
- Egg80% · 20th percentile · median 125%
- Leavening2.8% · 79th percentile · median 0%
- Salt1.6% · 58th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 35 minutes
- median 30 minutes
Keep exploring
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