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Black Brownie

Original in German

Dr. Oetker Content Kitchen · oetker.de · 2024 · etwa 24 Stück

Against 1,221 brownie recipes

More fat than 79% of recipes.

How German brownie recipes differ from English ones →

Get the method at oetker.de →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 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
  • Leavening in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 0%.
Chocolate: 150%, 50th percentileCocoa: 30%, 62nd percentileFat: 200%, 81st percentileSugar: 175%, 31st percentileEgg: 150%, 61st percentileLeavening: 2.3%, 74th percentileSalt: 0.4%, 39th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • etwas Fettn/a
  • 150 g Dr. Oetker Kuvertüre Zartbitter150 g
  • 100 g Weizenmehl100 g
  • ½ gestr. TL Dr. Oetker Weinstein-Backpulver≈ 2.3 g
  • 30 g Dr. Oetker Schwarzer Kakao fettarm30 g
  • 200 g weiche Butter200 g
  • 175 g Zucker175 g
  • 1 Pr. Salz≈ 0.4 g
  • 3 Eier (Größe M)≈ 150 g
  • etwas Puderzuckern/a

flour 100 gbatter 808 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.

  • Chocolate150% · 50th percentile
  • Cocoa30% · 62nd percentile
  • Fat200% · 81st percentile
  • Sugar175% · 31st percentile
  • Egg150% · 61st percentile
  • Leavening2.3% · 74th percentile
  • Salt0.4% · 39th percentile

Oven

Temperature
not stated
median 350°F
Time
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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