Kürbis-Brownies
Original in German
GU · kuechengoetter.de · Für 16 Stücke
Against 1,221 brownie recipes
Less sugar than 96% of recipes and more leavening than 89%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 96% of recipes: 80% of the flour weight against the typical recipe's 224%, about half as much.
- More leavening than 89% of recipes: 4.6% of the flour weight against the typical recipe's 0%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (10)
- 250 g Hokkaido-Kürbis250 g
- 200 g Bitterschokolade (99 % Kakaoanteil)200 g
- 200 g Butter200 g
- 120 g Rohrohrzucker120 g
- 3 Eier (M)≈ 150 g
- 100 g Vollkorn-Weizenmehl100 g
- 50 g Weizenmehl (Type 405)50 g
- 1 1/2 TL Backpulver≈ 7 g
- 20 g Kakaopulver20 g
- Auflaufform (25 x 15 cm)n/a
flour 150 gbatter 1097 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.
- Chocolate133% · 44th percentile · median 150%
- Cocoa13% · 45th percentile · median 18%
- Fat133% · 49th percentile · median 136%
- Sugar80% · 3rd percentile · median 224%
- Egg100% · 30th 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
- 25 to 30 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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