Chocolade-amandelbrownies
Original in Dutch
Libelle Lekker · libelle-lekker.be · 25
Against 1,221 brownie recipes
More salt than 98% of recipes and more egg than 89%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More salt than 98% of recipes: 5.2% of the flour weight against the typical recipe's 1.2%, about 4.5 times as much.
- More egg than 89% of recipes: 217% of the flour weight against the typical recipe's 125%.
- More leavening than 88% of recipes: 4% of the flour weight against the typical recipe's 0%.
- More chocolate than 79% of recipes: 261% of the flour weight against the typical recipe's 150%.
Ingredients (13)
- 5 eieren≈ 250 g
- 3el sterke koffie≈ 44 g
- 300g fondantchocolade300 g
- botern/a
- 180g boter180 g
- 100g amandelschilfers100 g
- bloemn/a
- 115g patisseriebloem115 g
- 1tl bakpoeder≈ 4.6 g
- 115g amandelpoeder115 g
- 1el poedersuiker≈ 8 g
- 180g rietsuiker180 g
- 1tl zout≈ 6 g
flour 115 gbatter 1303 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.
- Chocolate261% · 80th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat157% · 61st percentile · median 136%
- Sugar163% · 27th percentile · median 224%
- Egg217% · 90th percentile · median 125%
- Leavening4% · 88th percentile · median 0%
- Salt5.2% · 98th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 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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