Butterfinger Brownies
Lindsay · lifeloveandsugar.com · 2013 · 12-16 brownies
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 92%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More cocoa than 92% of recipes: 78% of the flour weight against the typical recipe's 18%, about 4.5 times as much.
- More sugar than 93% of recipes: 422% of the flour weight against the typical recipe's 224%.
Ingredients (11)
- 1/4 cup (60ml) vegetable oil≈ 55 g
- 3/4 cup milk≈ 183 g
- 2 cups (414g) sugar414 g
- ½ tsp espresso powder, optional≈ 1.2 g
- 1/2 tsp vanilla extract≈ 2.1 g
- ¼ tsp salt≈ 1.5 g
- 1/4 cup (56g) unsalted butter, melted56 g
- 2 large eggs≈ 100 g
- 3/4 cup (98g) all-purpose flour98 g
- 2/3 cup (76g) natural unsweetened cocoa powder76 g
- 1 1/4 cups (about 180g) chopped Butterfinger pieces (from 10-11 fun-sized bars)180 g
flour 98 gbatter 1166 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa78% · 93rd percentile · median 18%
- Fat113% · 37th percentile · median 136%
- Sugar422% · 93rd percentile · median 224%
- Egg102% · 32nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.5% · 54th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 30 minutes
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