Rhubarb Brownies
iambaker.net · 2015 · 8 servings
Against 1,221 brownie recipes
Less chocolate than 82% of recipes and more cocoa than 79%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less chocolate than 82% of recipes: 36% of the flour weight against the typical recipe's 150%, under a third as much.
- More cocoa than 79% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
- 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%.
Ingredients (9)
- 2 cups (350g) rhubarb, (finely diced)350 g
- ½ cup (113g) butter, (unsalted)113 g
- ¼ cup (45g) mini semi-sweet chocolate chips45 g
- 1½ cups (300g) granulated sugar300 g
- 2 large eggs≈ 100 g
- 2 teaspoons McCormick® vanilla extract≈ 8 g
- ½ cup (63g) cocoa powder63 g
- 1 cup (125g) all-purpose flour125 g
- ½ teaspoon kosher salt≈ 2 g
flour 125 gbatter 1106 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.
- Chocolate36% · 18th percentile · median 150%
- Cocoa50% · 80th percentile · median 18%
- Fat90% · 24th percentile · median 136%
- Sugar240% · 55th percentile · median 224%
- Egg80% · 20th percentile · median 125%
- Leavening0% · 30th 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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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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