Creme Brulee Brownies
Original in Dutch
Sabine · ohmyfoodness.nl · 2016 · 24 stuks
Against 1,221 brownie recipes
More egg than 87% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More egg than 87% of recipes: 202% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More fat than 75% of recipes: 182% of the flour weight against the typical recipe's 136%.
Ingredients (11)
- 200 gram pure chocolade200 g
- 200 gram ongezouten roomboter200 g
- 3 eieren≈ 150 g
- 200 gram donkerbruine basterdsuiker200 g
- 110 gram bloem110 g
- 1/2 theelepel bakpoeder≈ 2.3 g
- snuf zout≈ 0.4 g
- 500 milliliter slagroom≈ 503 g
- 100 gram kristalsuiker (+ extra om te branden)100 g
- 1 verse vanillepeul (leeggeschraapt voor het merg)n/a
- 4 eidooiers≈ 72 g
flour 110 gbatter 1538 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.
- Chocolate182% · 62nd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat182% · 76th percentile · median 136%
- Sugar273% · 68th percentile · median 224%
- Egg202% · 87th percentile · median 125%
- Leavening2.1% · 73rd percentile · median 0%
- Salt0.4% · 39th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 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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