Double Chocolate Zucchini Brownies

Mel · melskitchencafe.com · 2017 · 15 Servings (9X13-inch pan)

Against 1,221 brownie recipes

More chocolate than 88% of recipes and less egg than 93%.

How it compares

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

More chocolate than 88% of recipes: 320% of the flour weight against the typical recipe's 150%, about twice as much.
Less egg than 93% of recipes: 12% of the flour weight against the typical recipe's 125%, under a third as much.
More leavening than 87% of recipes: 3.8% of the flour weight against the typical recipe's 0%.
More salt than 81% of recipes: 2.9% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

3/4 cup salted butter ((12 tablespoons))≈ 170 g
1 cup chopped semisweet chocolate or good-quality chocolate chips that melt well (see note)≈ 160 g
1/4 cup natural unsweetened cocoa powder≈ 22 g
1/2 cup packed light brown sugar≈ 110 g
1 cup granulated sugar≈ 200 g
1 teaspoon vanilla extract≈ 4.2 g
1 large egg yolk≈ 18 g
1 teaspoon baking soda≈ 6 g
3/4 teaspoon salt≈ 4.5 g
2 cups finely shredded zucchini that has been wrung dry (see note)≈ 248 g
1 1/4 cups all-purpose flour≈ 156 g
2 cups chocolate chips or chunks≈ 340 g

flour 156 gbatter 1439 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.