Mint Brownies
jamiegeller.com · 2012
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 81%.
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 81% of recipes: 52% of the flour weight against the typical recipe's 18%, about 3 times as much.
- More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
- Less fat than 77% of recipes: 87% of the flour weight against the typical recipe's 136%.
Ingredients (8)
- 1 cup sugar≈ 200 g
- 1/2 cup flour≈ 63 g
- 1/4 cup oil≈ 55 g
- 6 tablespoon cocoa powder≈ 32 g
- 1/4 teaspoon salt≈ 1.5 g
- 2 eggs≈ 100 g
- 1 teaspoon vanilla≈ 4.2 g
- 1 tablespoon finely chopped fresh mint Using an electric chopper/food processor is best≈ 15 g
flour 63 gbatter 470 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% · 82nd percentile · median 18%
- Fat87% · 22nd 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
- not stated
- median 350°F
- Time
- 20 to 25 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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