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Brownies For A Crowd

leitesculinaria.com · 2015 · 36 brownies

Against 1,221 brownie recipes

More chocolate than 89% of recipes and no cocoa, unlike 62%.

See how all 1,221 brownie recipes compare →

Get the method at leitesculinaria.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More chocolate than 89% of recipes: 340% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Less fat than 75% of recipes: 90% of the flour weight against the typical recipe's 136%.
Chocolate: 340%, 90th percentileCocoa: 0%, 19th percentileFat: 90%, 24th percentileSugar: 180%, 33rd percentileEgg: 134%, 56th percentileLeavening: 1.8%, 70th percentileSalt: 1.8%, 64th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 3/4 cup water≈ 178 g
  • 2 sticks (8 oz) unsalted butter (plus more for the pan)≈ 226 g
  • 2 1/4 cups granulated sugar≈ 450 g
  • 18 ounces semisweet chocolate510 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 3/4 teaspoon baking soda≈ 4.5 g
  • 6 extra-large eggs≈ 336 g
  • 2 cups all-purpose flour≈ 250 g
  • 12 ounces semisweet chocolate chips or chopped chocolate340 g

flour 250 gbatter 2312 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.

  • Chocolate340% · 90th percentile
  • Cocoa0% · 19th percentile
  • Fat90% · 24th percentile
  • Sugar180% · 33rd percentile
  • Egg134% · 56th percentile
  • Leavening1.8% · 70th percentile
  • Salt1.8% · 64th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
35 to 40 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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