Koekiemonster Oreo brownie
Original in Dutch
Annemiek Verweij · keukenliefde.nl · 2018
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and less sugar than 80%.
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).
- Less sugar than 80% of recipes: 148% of the flour weight against the typical recipe's 224%.
Ingredients (10)
- 250 g ongezouten roomboter, in blokjes gesneden250 g
- 250 g pure chocolade, in stukjes gebroken250 g
- 4 eieren≈ 200 g
- 200 g fijne kristalsuiker200 g
- snufje zout≈ 0.4 g
- 150 g bloem150 g
- 1 rol Oreo'sn/a
- eetbare suiker oogjes of taartstrooisel (bus Dr. Oetker)n/a
- 3 el poedersuiker≈ 23 g
- browniebakvormn/a
flour 150 gbatter 1073 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.
- Chocolate167% · 56th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar148% · 20th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.3% · 36th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- 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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