Pumpkin Brownies
kirbiecravings.com · 2018
Against 1,221 brownie recipes
Less fat than 93% of recipes and no egg, unlike 93%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less fat than 93% of recipes: 44% of the flour weight against the typical recipe's 136%, about half as much.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- Less sugar than 87% of recipes: 120% of the flour weight against the typical recipe's 224%, about half as much.
- Less chocolate than 78% of recipes: 64% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (9)
- 2 cups all-purpose flour≈ 250 g
- 1 1/2 cups granulated sugar≈ 300 g
- 1/2 cup unsweetened cocoa powder≈ 43 g
- 1 1/2 tsp. baking soda≈ 9 g
- 1/2 tsp salt≈ 3 g
- 1/2 cup vegetable or canola oil≈ 109 g
- 2 tsp vanilla extract≈ 8 g
- 2 1/2 cups pumpkin puree≈ 613 g
- 1 cup roughly chopped semisweet chocolate≈ 160 g
flour 250 gbatter 1495 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.
- Chocolate64% · 22nd percentile · median 150%
- Cocoa17% · 48th percentile · median 18%
- Fat44% · 6th percentile · median 136%
- Sugar120% · 12th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening3.6% · 84th percentile · median 0%
- Salt1.2% · 50th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 28 to 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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