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Whoppers Brownies

mybakingaddiction.com · 2012 · 12 brownies

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and more chocolate than 76%.

See how all 1,221 brownie recipes compare →

Get the method at mybakingaddiction.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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • More chocolate than 76% of recipes: 242% of the flour weight against the typical recipe's 150%.
Chocolate: 242%, 77th percentileCocoa: 0%, 19th percentileFat: 182%, 74th percentileSugar: 267%, 65th percentileEgg: 160%, 65th percentileLeavening: 0%, 30th percentileSalt: 1.6%, 58th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 4 ounces unsweetened chocolate (coarsely chopped)113 g
  • 3/4 cup unsalted butter (cut into cubes)≈ 170 g
  • 1 1/4 cups sugar≈ 250 g
  • 3 eggs≈ 150 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3/4 cup all-purpose flour≈ 94 g
  • 1/2 cup malted milk powder (I used Carnation)≈ 34 g
  • 1 1/2 cup Whoppers (chopped)≈ 356 g
  • 4 ounces semisweet chocolate (chopped)113 g
  • 1/2 cup heavy cream≈ 119 g

flour 94 gbatter 1405 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.

  • Chocolate242% · 77th percentile
  • Cocoa0% · 19th percentile
  • Fat182% · 74th percentile
  • Sugar267% · 65th percentile
  • Egg160% · 65th percentile
  • Leavening0% · 30th percentile
  • Salt1.6% · 58th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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