Irish Cream Brownies

Erin · mybakingaddiction.com · 2016 · 12 brownies

Against 1,221 brownie recipes

Less fat than 86% of recipes and more cocoa than 85%.

How it compares

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

Less fat than 86% of recipes: 61% of the flour weight against the typical recipe's 136%, about half as much.
More cocoa than 85% of recipes: 61% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
Less egg than 88% of recipes: 53% of the flour weight against the typical recipe's 125%, about half as much.
More salt than 82% of recipes: 3.2% 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 all-purpose flour or 3/4 cup + 1 tablespoon buckwheat flour for a gluten-free version*≈ 94 g
2/3 cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder≈ 57 g
1/2 teaspoon salt≈ 3 g
1/2 teaspoon baking powder≈ 2.3 g
1/4 cup unsalted butter≈ 57 g
1 cup semi-sweet chocolate chips≈ 170 g
1 cup granulated sugar≈ 200 g
1/2 cup Irish cream≈ 119 g
1 teaspoon vanilla extract≈ 4.2 g
1 large egg≈ 50 g
1/4 cup Irish cream≈ 60 g
1/4 cup whipping cream≈ 60 g

flour 94 gbatter 875 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.