Käsesahne-Brownies
Original in German
GU · kuechengoetter.de · 1 Kastenform von 20 cm Länge (8 Stück)
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and less egg than 83%.
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 egg than 83% of recipes: 71% of the flour weight against the typical recipe's 125%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Less chocolate than 75% of recipes: 71% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (9)
- 50 g Bitterschokolade (70 % Kakaomasse)50 g
- 50 g Butter50 g
- 1 Ei≈ 50 g
- 100 g Zucker100 g
- 50 g Mehl50 g
- 25 g weiche Butter25 g
- 75 g Frischkäse75 g
- 40 g Zucker40 g
- 20 g Mehl20 g
flour 70 gbatter 460 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.
- Chocolate71% · 25th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat107% · 35th percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg71% · 17th percentile · median 125%
- Leavening0% · 30th 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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