Cranberry-Brownies
Original in German
GU · kuechengoetter.de · Für 6-8 Stück
Against 1,221 brownie recipes
Less sugar than 95% 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 sugar than 95% of recipes: 85% of the flour weight against the typical recipe's 224%, about half as much.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- More leavening than 89% of recipes: 4.6% of the flour weight against the typical recipe's 0%.
- Less chocolate than 80% of recipes: 50% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (10)
- 4 EL geschroteter Leinsamen≈ 59 g
- 200 g Mehl200 g
- 50 g Speisestärke50 g
- 50 g Kakaopulver50 g
- 2 TL Backpulver≈ 9 g
- 170 g brauner Rohrzucker170 g
- 100 g Zartbitterschokolade (70 % Kakao)100 g
- 150 g Margarine150 g
- 1/2 TL Zimtpulver≈ 1.3 g
- 100 g getrocknete Cranberrys100 g
flour 200 gbatter 890 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.
- Chocolate50% · 19th percentile · median 150%
- Cocoa25% · 58th percentile · median 18%
- Fat75% · 17th percentile · median 136%
- Sugar85% · 5th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening4.6% · 90th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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