Brownies arancia e mandorle
Original in Italian
Flavia Imperatore · misya.info · 2013 · uno stampo 23x33cm
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more egg than 82%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More egg than 82% of recipes: 188% of the flour weight against the typical recipe's 125%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Chocolate in the middle half of recipes: 225% of the flour weight against the typical recipe's 150%.
Ingredients (7)
- 180 gr di cioccolato fondente180 g
- 140 gr di burro140 g
- 240 gr di zucchero240 g
- 3 uova≈ 150 g
- 80 gr di farina80 g
- 50 gr di mandorle50 g
- 1 arancian/a
flour 80 gbatter 840 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.
- Chocolate225% · 73rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat175% · 68th percentile · median 136%
- Sugar300% · 73rd percentile · median 224%
- Egg188% · 83rd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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