Mexican Brownies
jamiegeller.com · 2012 · 6 Servings
Against 1,221 brownie recipes
No chocolate, unlike 83% 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 chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Cocoa in the middle half of recipes: 46% of the flour weight against the typical recipe's 18%.
Ingredients (8)
- 3/4 cup margarine≈ 170 g
- 2 cups sugar≈ 400 g
- 3 eggs (beaten)≈ 150 g
- 1 teaspoon vanilla≈ 4.2 g
- 1 tablespoon cinnamon≈ 8 g
- 2/3 cup unsweetened cocoa≈ 57 g
- 1 cup flour≈ 125 g
- 1 cup coarsely chopped toasted almonds (optional)≈ 120 g
flour 125 gbatter 1035 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%
- Cocoa46% · 74th percentile · median 18%
- Fat136% · 51st percentile · median 136%
- Sugar320% · 81st percentile · median 224%
- Egg120% · 46th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 50 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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