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Peppermint Brownies

leitesculinaria.com · 2025 · 16 brownies

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes.

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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • No leavening, like 59% of recipes.
Chocolate: 121%, 40th percentileCocoa: 0%, 19th percentileFat: 121%, 41st percentileSugar: 267%, 65th percentileEgg: 160%, 65th percentileLeavening: 0%, 30th percentileSalt: 1.6%, 58th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 stick (4 oz) unsalted butter (plus more for the pan)≈ 113 g
  • 4 ounces unsweetened chocolate (chopped)113 g
  • 1 1/4 cups granulated sugar≈ 250 g
  • 1 teaspoon peppermint extract≈ 4.2 g
  • 3/4 teaspoon vanilla extract≈ 3.2 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3 large eggs≈ 150 g
  • 3/4 cup all-purpose flour≈ 94 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup powdered sugar≈ 120 g
  • 3 tablespoons (1 1/2 oz) unsalted butter (at cool room temperature)≈ 43 g
  • 1 tablespoon whole milk (plus more as needed)≈ 15 g
  • 1/4 cup crushed peppermint candies or candy canes≈ 59 g

flour 94 gbatter 729 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.

  • Chocolate121% · 40th percentile
  • Cocoa0% · 19th percentile
  • Fat121% · 41st percentile
  • Sugar267% · 65th percentile
  • Egg160% · 65th percentile
  • Leavening0% · 30th percentile
  • Salt1.6% · 58th 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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