Amandel-chocolade brownies
Original in Dutch
Libelle Lekker · libelle-lekker.be · 16
Against 1,221 brownie recipes
More chocolate than 80% of recipes and less sugar than 80%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 80% of recipes: 265% of the flour weight against the typical recipe's 150%.
- Less sugar than 80% of recipes: 147% of the flour weight against the typical recipe's 224%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More leavening than 77% of recipes: 2.7% of the flour weight against the typical recipe's 0%.
Ingredients (12)
- 120g amandelen120 g
- 250g zachte boter250 g
- 250g fondantchocolade250 g
- 250g suiker250 g
- 4 eieren≈ 200 g
- 170g bloem170 g
- 40g cacaopoeder40 g
- 1kl bakpoeder≈ 4.6 g
- 60g melkpoeder60 g
- 150g melkchocolade150 g
- 50g cacaonibs50 g
- grof zeezoutn/a
flour 170 gbatter 1545 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.
- Chocolate265% · 80th percentile · median 150%
- Cocoa24% · 57th percentile · median 18%
- Fat147% · 58th percentile · median 136%
- Sugar147% · 19th percentile · median 224%
- Egg118% · 42nd percentile · median 125%
- Leavening2.7% · 78th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 6 to 8 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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