Brownie met notentopping
Original in Dutch
Libelle Lekker · libelle-lekker.be · 8
Against 1,221 brownie recipes
More cocoa than 96% of recipes and more sugar than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 96% of recipes: 114% of the flour weight against the typical recipe's 18%, about 6.5 times as much.
- More sugar than 96% of recipes: 536% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
- More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
- More chocolate than 83% of recipes: 286% of the flour weight against the typical recipe's 150%, about twice as much.
Ingredients (12)
- 175g ongezouten boter175 g
- 375g suiker375 g
- 2 eieren≈ 100 g
- 1el vanille-extract≈ 13 g
- 80g cacaopoeder80 g
- 70g bloem70 g
- 0snuifje zoutn/a
- 3el hazelnoot≈ 44 g
- 100g witte chocolade100 g
- 150ml room≈ 151 g
- 100g fondantchocolade100 g
- 120g hazelnoot120 g
flour 70 gbatter 1328 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.
- Chocolate286% · 84th percentile · median 150%
- Cocoa114% · 97th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar536% · 97th percentile · median 224%
- Egg143% · 58th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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