Brownies Lab1,221 recipes
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Gluten-Free Brownies

King Arthur Test Kitchen · kingarthurbaking.com · 16 brownies

Against 1,221 brownie recipes

More cocoa than 82% of recipes and more leavening than 88%.

See how all 1,221 brownie recipes compare →

Get the method at kingarthurbaking.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.

  • More cocoa than 82% of recipes: 55% of the flour weight against the typical recipe's 18%, about 3 times as much.
  • More leavening than 88% of recipes: 3.9% of the flour weight against the typical recipe's 0%.
  • More salt than 79% of recipes: 2.6% of the flour weight against the typical recipe's 1.2%, about twice as much.
Chocolate: 145%, 49th percentileCocoa: 55%, 83rd percentileFat: 97%, 29th percentileSugar: 255%, 61st percentileEgg: 128%, 53rd percentileLeavening: 3.9%, 88th percentileSalt: 2.6%, 80th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 1/2 cups (298g) King Arthur Baker's Special Sugar or granulated sugar*298 g
  • 8 tablespoons (113g) unsalted butter, cold113 g
  • 1/2 teaspoon table salt≈ 3 g
  • 1 teaspoon gluten-free vanilla extract≈ 4.2 g
  • 3/4 cup (64g) Dutch-process cocoa64 g
  • 3 large eggs≈ 150 g
  • 3/4 cup (117g) King Arthur Gluten-Free All-Purpose Flour117 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 cup (170g) chocolate chips, optional170 g
  • 1 cup (113g) chopped nuts, optional113 g

flour 117 gbatter 1037 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.

  • Chocolate145% · 49th percentile
  • Cocoa55% · 83rd percentile
  • Fat97% · 29th percentile
  • Sugar255% · 61st percentile
  • Egg128% · 53rd percentile
  • Leavening3.9% · 88th percentile
  • Salt2.6% · 80th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
33 to 38 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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