Boterkoek brownie

Original in Dutch

laurasbakery.nl · 2017 · 12 personen (vorm van 24-26 cm)

Against 1,221 brownie recipes

Less egg than 87% of recipes and less chocolate than 80%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

Less egg than 87% of recipes: 57% of the flour weight against the typical recipe's 125%, about half as much.
Less chocolate than 80% of recipes: 51% of the flour weight against the typical recipe's 150%, about half as much.
Less fat than 79% of recipes: 83% of the flour weight against the typical recipe's 136%.
Less sugar than 78% of recipes: 154% of the flour weight against the typical recipe's 224%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

125 gram bloem125 g
100 gram fijne kristalsuiker100 g
100 gram ongezouten roomboter100 g
4 gram vanillesuiker4 g
1 ei ((de helft is voor de boterkoek, de andere helft voeg je toe aan het browniebeslag))≈ 50 g
mespuntje zout≈ 0.4 g
45 gram ongezouten roomboter45 g
115 gram fijne kristalsuiker115 g
55 gram donkerbruine basterdsuiker55 g
90 gram pure chocolade90 g
2 tl stroop≈ 10 g
1 ei + het halve ei van de boterkoek ((in totaal dus 1,5 ei))≈ 50 g
1 tl vanille extract≈ 4.2 g
50 gram bloem50 g
15 gram cacao15 g
½ tl bakpoeder≈ 2.3 g

flour 175 gbatter 816 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.