Peanut Butter Brownies

jamiegeller.com · 2014 · 12 Servings

Against 1,221 brownie recipes

Less sugar than 96% of recipes and no egg, unlike 93%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

Less sugar than 96% of recipes: 80% of the flour weight against the typical recipe's 224%, about half as much.
No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

flour 250 gbatter 1655 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.