Toblerone Brownies!
janespatisserie.com · 2016 · 16 Pieces
Against 1,221 brownie recipes
More fat than 79% of recipes and more cocoa than 77%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
- More cocoa than 77% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More egg than 79% of recipes: 176% of the flour weight against the typical recipe's 125%.
Ingredients (8)
- 200 g unsalted butter/baking spread200 g
- 150 g dark chocolate ((70%+ cocoa content))150 g
- 150 g toblerone (milk or dark )150 g
- 4 medium eggs ((or 3 large))≈ 176 g
- 275 g light brown soft sugar ((or caster sugar))275 g
- 100 g plain flour100 g
- 50 g cocoa powder50 g
- 200-400 g Toblerone ((chopped))400 g
flour 100 gbatter 1501 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.
- Chocolate150% · 50th percentile · median 150%
- Cocoa50% · 79th percentile · median 18%
- Fat200% · 81st percentile · median 136%
- Sugar275% · 68th percentile · median 224%
- Egg176% · 79th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th 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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