Fudgy Brownies
jamiegeller.com · 2015 · 16 Servings
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more sugar than 78%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
Ingredients (8)
- 4 ounces unsweetened chocolate113 g
- 1/3 cup butter≈ 76 g
- 2 large eggs≈ 100 g
- 1 cup sugar≈ 200 g
- 1/2 cup all-purpose flour≈ 63 g
- 1/4 teaspoon salt≈ 1.5 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 cup chopped walnuts (optional)≈ 60 g
flour 63 gbatter 617 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.
- Chocolate181% · 61st percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat121% · 43rd percentile · median 136%
- Sugar320% · 81st percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.4% · 75th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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