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Caramel Brownies

Mel · melskitchencafe.com · 2011 · 24 Bars (9X13-inch pan)

Against 1,221 brownie recipes

More chocolate than 88% of recipes and no cocoa, unlike 62%.

See how all 1,221 brownie recipes compare →

Get the method at melskitchencafe.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 chocolate than 88% of recipes: 326% of the flour weight against the typical recipe's 150%, about twice as much.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Chocolate: 326%, 89th percentileCocoa: 0%, 19th percentileFat: 145%, 57th percentileSugar: 192%, 37th percentileEgg: 128%, 52nd percentileLeavening: 0%, 30th percentileSalt: 1.9%, 66th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 cup butter≈ 227 g
  • 12 ounces bittersweet or semisweet chocolate (coarsely chopped)340 g
  • 1½ cups sugar≈ 300 g
  • 4 large eggs≈ 200 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 1¼ cups all-purpose flour≈ 156 g
  • ½ teaspoon salt≈ 3 g
  • 1½ cups pecans (coarsely chopped (optional))≈ 165 g
  • 1 cup semisweet chocolate chips≈ 170 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 14 ounces caramel candies (unwrapped)397 g
  • 1/4 cup heavy cream≈ 60 g

flour 156 gbatter 1574 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.

  • Chocolate326% · 89th percentile
  • Cocoa0% · 19th percentile
  • Fat145% · 57th percentile
  • Sugar192% · 37th percentile
  • Egg128% · 52nd percentile
  • Leavening0% · 30th percentile
  • Salt1.9% · 66th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 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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