Kokosmakron brownies
Original in Dutch
Sabine · ohmyfoodness.nl · 2022 · 16 stuks
Against 1,221 brownie recipes
More sugar than 95% of recipes and more cocoa than 86%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More sugar than 95% of recipes: 500% of the flour weight against the typical recipe's 224%, about twice as much.
- More cocoa than 86% of recipes: 67% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
- More salt than 93% of recipes: 4.5% of the flour weight against the typical recipe's 1.2%, about 4 times as much.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
Ingredients (11)
- 125 g boter125 g
- 175 g pure chocolade175 g
- 200 g kristalsuiker200 g
- 3 eieren≈ 150 g
- 75 g bloem75 g
- 50 g ongezoet cacaopoeder50 g
- 1/2 tl zout≈ 3 g
- 175 g kristalsuiker175 g
- 200 g geraspte kokos200 g
- snuf zout≈ 0.4 g
- 1 el custardpoeder/maizena≈ 8 g
flour 75 gbatter 1161 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.
- Chocolate233% · 75th percentile · median 150%
- Cocoa67% · 87th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar500% · 96th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt4.5% · 94th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 15 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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