Brownies
jamiegeller.com · 2010
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 80%.
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).
- More cocoa than 80% of recipes: 52% of the flour weight against the typical recipe's 18%, about 3 times as much.
- More leavening than 85% of recipes: 3.7% of the flour weight against the typical recipe's 0%.
Ingredients (9)
- 1 1/2 cups granulated sugar 375 mL≈ 300 g
- 1 cup all purpose flour 250 mL≈ 125 g
- 3/4 cup cocoa 175 mL≈ 65 g
- 1 tsp baking powder 5 mL≈ 4.6 g
- 1/4 tsp salt 1 mL≈ 1.5 g
- 3/4 cup canola oil 175 mL≈ 164 g
- 2 tsp vanilla extract 10 mL≈ 8 g
- 4 egg whites (beaten until stiff 4)≈ 132 g
- 1/2 cup chopped nuts 125 mL≈ 60 g
flour 125 gbatter 860 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%
- Cocoa52% · 81st percentile · median 18%
- Fat131% · 47th percentile · median 136%
- Sugar240% · 55th percentile · median 224%
- Egg106% · 33rd percentile · median 125%
- Leavening3.7% · 86th percentile · median 0%
- Salt1.2% · 50th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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