One Bowl Brownies
jamiegeller.com · 2011 · 2 Servings
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and less egg 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).
- Less egg than 78% of recipes: 80% of the flour weight against the typical recipe's 125%.
- Fat in the middle half of recipes: 91% of the flour weight against the typical recipe's 136%.
- Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 224%.
Ingredients (8)
- 1 cup butter or margarine (softened)≈ 227 g
- 2 cups sugar≈ 400 g
- 4 eggs≈ 200 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 6 tablespoons baking cocoa≈ 32 g
- 2 cups flour≈ 250 g
- Pinch salt≈ 0.4 g
- 1/2 cup chopped pecans≈ 55 g
flour 250 gbatter 1169 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%
- Cocoa13% · 45th percentile · median 18%
- Fat91% · 26th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg80% · 20th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.2% · 34th 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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