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Chocolate Fudge Brownies with Chocolate Buttercream Frosting

mycolombianrecipes.com · 2012 · 12 servings

Against 1,221 brownie recipes

More fat than 96% of recipes and more leavening than 91%.

See how all 1,221 brownie recipes compare →

Get the method at mycolombianrecipes.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 fat than 96% of recipes: 303% of the flour weight against the typical recipe's 136%, about twice as much.
  • More leavening than 91% of recipes: 4.9% of the flour weight against the typical recipe's 0%.
  • 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.
  • Cocoa in the middle half of recipes: 46% of the flour weight against the typical recipe's 18%.
Chocolate: 181%, 60th percentileCocoa: 46%, 74th percentileFat: 303%, 97th percentileSugar: 224%, 50th percentileEgg: 126%, 51st percentileLeavening: 4.9%, 91st percentileSalt: 3.2%, 85th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 3/4 cup all-purpose flour≈ 94 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup (1 stick) unsalted butter≈ 114 g
  • 3 oz unsweetened chocolate85 g
  • 1/2 cup packed brown sugar≈ 110 g
  • 1/2 cup granulated sugar≈ 100 g
  • 2 large eggs≈ 100 g
  • 1 large egg yolk≈ 18 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/2 cup semisweet chocolate chips≈ 85 g
  • 3/4 cup (1½ sticks) unsalted butter, at room temperature≈ 170 g
  • 1/2 cup unsweetened cocoa powder≈ 43 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 1/2 cup powdered sugar, sifted≈ 300 g
  • 2 tbsp milk≈ 31 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1/2 cup heavy cream≈ 119 g
  • 1/3 cup Ovaltine≈ 79 g

flour 94 gbatter 931 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.

  • Chocolate181% · 60th percentile
  • Cocoa46% · 74th percentile
  • Fat303% · 97th percentile
  • Sugar224% · 50th percentile
  • Egg126% · 51st percentile
  • Leavening4.9% · 91st percentile
  • Salt3.2% · 85th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 30 minutes

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