Brownies basisrecept
Original in Dutch
Libelle Lekker · libelle-lekker.be · 12
Against 1,221 brownie recipes
More egg than 84% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More fat than 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (5)
- 200g ijskoude boter200 g
- 100g bloem100 g
- 200g fondantchocolade200 g
- 4 eieren≈ 200 g
- 200g suiker200 g
flour 100 gbatter 900 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.
- Chocolate200% · 67th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat200% · 81st percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 to 25 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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