Butterscotch Brownie
jamiegeller.com · 2012
Against 1,221 brownie recipes
More leavening than 95% of recipes and less egg than 87%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 95% of recipes: 5.4% of the flour weight against the typical recipe's 0%.
- Less egg than 87% of recipes: 59% of the flour weight against the typical recipe's 125%, about half as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Less fat than 79% of recipes: 83% of the flour weight against the typical recipe's 136%.
Ingredients (9)
- 5 tablespoon butter≈ 71 g
- 3/4 cup dark brown sugar≈ 165 g
- 1 egg (unbeaten)≈ 50 g
- 1/4 teaspoon salt≈ 1.5 g
- 3/4 cup cake flour≈ 86 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/2 teaspoon vanilla≈ 2.1 g
- 3/4 cup toasted pecans (chopped)≈ 83 g
- 1/2 cup white chocolate chips≈ 85 g
flour 86 gbatter 547 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.
- Chocolate99% · 32nd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat83% · 21st percentile · median 136%
- Sugar193% · 37th percentile · median 224%
- Egg59% · 13th percentile · median 125%
- Leavening5.4% · 95th percentile · median 0%
- Salt1.8% · 64th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 25 to 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
Do something with it
Or browse all 1221 brownie recipes.