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Gluten-free Almond Flour Brownies

pipingpotcurry.com · 2022 · 16

Against 1,221 brownie recipes

More cocoa than 87% of recipes and less chocolate than 79%.

See how all 1,221 brownie recipes compare →

Get the method at pipingpotcurry.com →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 cocoa than 87% of recipes: 67% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
  • Less chocolate than 79% of recipes: 59% of the flour weight against the typical recipe's 150%, about half as much.
Chocolate: 59%, 21st percentileCocoa: 67%, 88th percentileFat: 114%, 38th percentileSugar: 229%, 51st percentileEgg: 104%, 33rd percentileLeavening: 1.6%, 67th percentileSalt: 1.6%, 58th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 Eggs (large, room temperature )≈ 100 g
  • 1 cup Coconut Sugar≈ 220 g
  • 1 teaspoon Vanilla extract≈ 4.2 g
  • 1/2 cup Avocado oil (or any neutral oil )≈ 109 g
  • 3/4 cup Cocoa Powder≈ 65 g
  • 1 cup Almond Flour≈ 96 g
  • 1/4 teaspoon Sea Salt≈ 1.5 g
  • 1/4 teaspoon Baking soda≈ 1.5 g
  • 1/3 cup Chocolate chips (divided, I used semi-sweet mini chocolate chips)≈ 57 g

flour 96 gbatter 653 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.

  • Chocolate59% · 21st percentile
  • Cocoa67% · 88th percentile
  • Fat114% · 38th percentile
  • Sugar229% · 51st percentile
  • Egg104% · 33rd percentile
  • Leavening1.6% · 67th percentile
  • Salt1.6% · 58th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 30 minutes

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