Brownie de chocolate casero paso a paso
Original in Spanish
Ana María Gutiérrez · pequerecetas.com · 2025 · 10
Against 1,221 brownie recipes
More egg than 92% 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 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More chocolate than 78% of recipes: 250% of the flour weight against the typical recipe's 150%.
- Less sugar than 78% of recipes: 150% of the flour weight against the typical recipe's 224%.
Ingredients (8)
- 200 g de chocolate fondant (aprox. 1 taza y media troceado)200 g
- 4 huevos medianos≈ 200 g
- 3 cucharadas soperas de harina de trigo (80 g, ½ taza aprox.)80 g
- 9 cucharadas de azúcar (120 g, ¾ de taza)120 g
- 90 g de mantequilla (⅔ de taza aprox.)90 g
- 50 g de nueces (½ taza, troceadas)50 g
- 1 cucharada de café soluble (puede ser descafeinado, unos 3 g)3 g
- 1 pizca de sal≈ 0.4 g
flour 80 gbatter 743 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.
- Chocolate250% · 79th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat113% · 37th percentile · median 136%
- Sugar150% · 20th percentile · median 224%
- Egg250% · 94th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.5% · 42nd 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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