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Peanut Butter and Jelly Fudge Brownies

Joy the Baker · joythebaker.com · 2016 · 9

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and more egg than 81%.

See how all 1,221 brownie recipes compare →

Get the method at joythebaker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • More egg than 81% of recipes: 180% of the flour weight against the typical recipe's 125%.
  • More leavening than 78% of recipes: 2.8% of the flour weight against the typical recipe's 0%.
Chocolate: 204%, 70th percentileCocoa: 0%, 19th percentileFat: 136%, 53rd percentileSugar: 180%, 34th percentileEgg: 180%, 82nd percentileLeavening: 2.8%, 79th percentileSalt: 1.8%, 64th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 8 tablespoons (1 stick) unsalted butter≈ 114 g
  • 2 ounces unsweetened chocolate, coarsely chopped57 g
  • 4 ounces semi-sweet chocolate, coarsely chopped113 g
  • 3/4 cup granulated sugar≈ 150 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3 large eggs≈ 150 g
  • 2/3 cups all-purpose flour≈ 83 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/4 teaspoon salt≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 tablespoons unsalted butter, melted≈ 57 g
  • 1/2 cup powdered sugar≈ 60 g
  • 3/4 cup smooth peanut butter, I prefer natural peanut butter≈ 194 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • 1/3 cup strawberry jam≈ 50 g

flour 83 gbatter 675 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.

  • Chocolate204% · 70th percentile
  • Cocoa0% · 19th percentile
  • Fat136% · 53rd percentile
  • Sugar180% · 34th percentile
  • Egg180% · 82nd percentile
  • Leavening2.8% · 79th percentile
  • Salt1.8% · 64th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
40 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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