Mocha Brownies
Amanda Rettke--iambaker.net · iambaker.net · 2019 · 9 brownies
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and no cocoa, unlike 62%.
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).
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (11)
- 2 tablespoons hot water, (120°F-140°F)≈ 30 g
- 1 tablespoon espresso powder≈ 7 g
- ½ cup (1 stick / 113 g) unsalted butter, (melted)113 g
- 2 large eggs, (room temperature)≈ 100 g
- 1 cup (200 g) granulated sugar200 g
- 2 teaspoons vanilla extract≈ 8 g
- ¾ cup (94 g) all-purpose flour94 g
Toppings and extras
Listed, but not counted in the percentages below.
- ½ cup (62.5 g) confectioners' sugar63 g
- ¾ cup (88.5 g) Dutch-process cocoa powder89 g
- ½ teaspoon kosher salt≈ 2 g
- 1 cup (170 g) chocolate chunks, (divided)170 g
flour 94 gbatter 552 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%
- Cocoa0% · 19th percentile · median 18%
- Fat120% · 40th percentile · median 136%
- Sugar213% · 45th percentile · median 224%
- Egg106% · 34th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 to 23 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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