Dulce de Leche Brownies
leitesculinaria.com · 2015 · 16 brownies
Against 1,221 brownie recipes
No salt, unlike 67% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- No leavening, like 59% of recipes.
Ingredients (8)
- 6 ounces dark chocolate ((55% to 70% cacao))170 g
- 12 tablespoons (6 oz) unsalted butter (cut into small chunks)≈ 170 g
- 1 ounce good-quality cocoa powder (sifted (about 1/3 cup))28 g
- 3 large eggs≈ 150 g
- 8 ounces caster or soft light brown sugar227 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 3 1/2 ounces all-purpose flour ((about 1 scant cup))99 g
- One can dulce de leche or caramel or 14 ounces homemade dulce de leche*, caramel, or cajeta397 g
flour 99 gbatter 1246 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.
- Chocolate172% · 57th percentile · median 150%
- Cocoa29% · 61st percentile · median 18%
- Fat172% · 67th percentile · median 136%
- Sugar229% · 51st percentile · median 224%
- Egg151% · 62nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 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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