Butterscotchfondue met brownies
Original in Dutch
Libelle Lekker · libelle-lekker.be · 4
Against 1,221 brownie recipes
More leavening than 96% 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 leavening than 96% of recipes: 6.1% of the flour weight against the typical recipe's 0%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Chocolate in the middle half of recipes: 233% of the flour weight against the typical recipe's 150%.
Ingredients (13)
- 350g fondantchocolade350 g
- 1bakje aardbeienn/a
- 4 eieren≈ 200 g
- 2kl bakpoeder≈ 9 g
- 150g bloem150 g
- 150g golden syrup150 g
- vanille-extractn/a
- 125ml slagroom≈ 126 g
- 200g boter200 g
- 45g bruine suiker45 g
- 2el griessuiker≈ 30 g
- 250g suiker250 g
- zoutn/a
flour 150 gbatter 1510 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.
- Chocolate233% · 75th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat133% · 49th percentile · median 136%
- Sugar297% · 72nd percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening6.1% · 96th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 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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