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Tony Chocolonely brownies met zeezout

Original in Dutch

Sandra Waterschoot · leukerecepten.nl · 2022 · 16 stuks

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and less fat than 90%.

How Dutch brownie recipes differ from English ones →

Get the method at leukerecepten.nl →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 chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • Less fat than 90% of recipes: 52% of the flour weight against the typical recipe's 136%, about half as much.
  • More leavening than 95% of recipes: 5.2% of the flour weight against the typical recipe's 0%.
  • Less egg than 92% of recipes: 24% of the flour weight against the typical recipe's 125%, under a third as much.
Chocolate: 0%, 8th percentileCocoa: 33%, 64th percentileFat: 52%, 9th percentileSugar: 138%, 17th percentileEgg: 24%, 8th percentileLeavening: 5.2%, 95th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 210 gr zelfrijzend bakmeel210 g
  • 70 gr cacaopoeder70 g
  • 170 gr lichte basterdsuiker170 g
  • 80 gr donkere basterdsuiker80 g
  • 1 groot ei≈ 50 g
  • 40 gr suiker40 g
  • 1 zakje vanillesuikern/a
  • 260 gr karnemelk260 g
  • 110 gr boter110 g
  • 2 mespunten zeezoutn/a
  • 1 mespunt bakpoeder≈ 0.4 g
  • 180 gr Tony Chocolonely melk, karamel en zeezout (oranje reep)180 g
  • Bakvorm ca 30 cmn/a
  • Zeefn/a
  • Garden/a

flour 210 gbatter 1170 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Chocolate0% · 8th percentile
  • Cocoa33% · 64th percentile
  • Fat52% · 9th percentile
  • Sugar138% · 17th percentile
  • Egg24% · 8th percentile
  • Leavening5.2% · 95th percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 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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