Brownies
Nigella · nigella.com · Makes: maximum of 48
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more salt than 80%.
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 salt than 80% of recipes: 2.7% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Ingredients (8)
- 375 grams soft unsalted butter375 g
- 375 grams best-quality dark chocolate375 g
- 6 large eggs≈ 300 g
- 1 tablespoon vanilla extract≈ 13 g
- 500 grams caster sugar500 g
- 225 grams plain flour225 g
- 1 teaspoon salt≈ 6 g
- 300 grams chopped walnuts300 g
flour 225 gbatter 2094 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.
- Chocolate167% · 56th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar222% · 49th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.7% · 81st percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 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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