Mochi Brownies
kirbiecravings.com · 2020 · 12 pieces
Against 1,221 brownie recipes
More leavening than 95% of recipes and less fat than 89%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 95% of recipes: 5.5% of the flour weight against the typical recipe's 0%.
- Less fat than 89% of recipes: 57% of the flour weight against the typical recipe's 136%, about half as much.
- Less chocolate than 83% of recipes: 24% of the flour weight against the typical recipe's 150%, under a third as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 1 cup mochiko flour≈ 125 g
- 1/2 cup unsweetened cocoa powder≈ 43 g
- 1 cup granulated white sugar≈ 200 g
- 1 ½ tsp baking powder≈ 7 g
- 5 tbsp unsalted butter (melted)≈ 71 g
- 2 large eggs≈ 100 g
- 12 oz whole milk340 g
- 1 tsp vanilla≈ 4.2 g
- 3 tbsp chopped dark chocolate≈ 30 g
flour 125 gbatter 920 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.
- Chocolate24% · 17th percentile · median 150%
- Cocoa34% · 66th percentile · median 18%
- Fat57% · 11th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg80% · 20th percentile · median 125%
- Leavening5.5% · 96th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 to 70 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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