Dulce de Leche or Arequipe Brownies
mycolombianrecipes.com · 2011
Against 1,221 brownie recipes
Less fat than 95% of recipes and less egg than 91%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less fat than 95% of recipes: 33% of the flour weight against the typical recipe's 136%, under a third as much.
- Less egg than 91% of recipes: 29% of the flour weight against the typical recipe's 125%, under a third as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Chocolate in the middle half of recipes: 74% of the flour weight against the typical recipe's 150%.
Ingredients (9)
- 2 sticks unsalted butter≈ 226 g
- 12 oz. bittersweet chocolate (chopped)340 g
- 11/2 cups sugar≈ 1100 g
- 1/4 teaspoon vanilla extract≈ 1.1 g
- 4 large eggs≈ 200 g
- 11/2 cups all-purpose flour≈ 688 g
- 1/2 teaspoon salt≈ 3 g
- 1 cup semisweet chocolate chips≈ 170 g
- 1 1/2 cups dulce de leche or arequipe≈ 356 g
flour 688 gbatter 3083 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.
- Chocolate74% · 25th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat33% · 4th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg29% · 8th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.4% · 39th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 30 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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