David Lebovitz's Best Brownies

leitesculinaria.com · 2010 · 9 brownies

Against 1,221 brownie recipes

More chocolate than 99% of recipes and more fat than 94%.

How it compares

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

More chocolate than 99% of recipes: 725% of the flour weight against the typical recipe's 150%, about 5 times as much.
More fat than 94% of recipes: 272% of the flour weight against the typical recipe's 136%, about twice as much.
More egg than 97% of recipes: 320% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
More sugar than 94% of recipes: 479% of the flour weight against the typical recipe's 224%, about twice as much.

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

6 tablespoons (3 oz) unsalted or salted butter (cut into chunks, plus more for the pan)≈ 85 g
8 ounces bittersweet or semisweet chocolate227 g
3/4 cup granulated sugar≈ 150 g
1 teaspoon vanilla extract≈ 4.2 g
2 large eggs (at room temperature)≈ 100 g
1/4 cup all-purpose flour≈ 31 g
1 cup walnuts, almonds, hazelnuts, or pecans (toasted and coarsely chopped)≈ 120 g

flour 31 gbatter 718 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.