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Raspberry Brownies

livewellbakeoften.com · 2016 · 16 brownies

Against 1,221 brownie recipes

More cocoa than 83% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at livewellbakeoften.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More cocoa than 83% of recipes: 58% of the flour weight against the typical recipe's 18%, about 3 times as much.
  • No leavening, like 59% of recipes.
Chocolate: 122%, 41st percentileCocoa: 58%, 84th percentileFat: 147%, 58th percentileSugar: 256%, 62nd percentileEgg: 128%, 52nd percentileLeavening: 0%, 30th percentileSalt: 1.9%, 66th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1/2 cup unsalted butter, melted and slightly cooled ((115 grams))115 g
  • 1 cup granulated sugar ((200 grams))200 g
  • 2 large eggs≈ 100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1/2 cup plus 2 tablespoons all-purpose flour≈ 78 g
  • 1/2 cup unsweetened cocoa powder ((45 grams))45 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 cup fresh raspberries ((130 grams))130 g
  • 1/2 cup semisweet chocolate chips ((95 grams))95 g

flour 78 gbatter 769 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.

  • Chocolate122% · 41st percentile
  • Cocoa58% · 84th percentile
  • Fat147% · 58th percentile
  • Sugar256% · 62nd percentile
  • Egg128% · 52nd percentile
  • Leavening0% · 30th percentile
  • Salt1.9% · 66th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 40 minutes
median 30 minutes

Keep exploring

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