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Receita de Brownies mexicanos

Original in Portuguese

receitasdecomida.com.br · 2012

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and less chocolate than 79%.

How Portuguese brownie recipes differ from English ones →

Get the method at receitasdecomida.com.br →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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Less chocolate than 79% of recipes: 55% of the flour weight against the typical recipe's 150%, about half as much.
Chocolate: 55%, 20th percentileCocoa: 0%, 19th percentileFat: 170%, 66th percentileSugar: 300%, 73rd percentileEgg: 150%, 61st percentileLeavening: 1.8%, 70th percentileSalt: 2.3%, 71st percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 6 ovos≈ 300 g
  • 3 xícaras (600 g) de açúcar600 g
  • 340 g de manteiga sem sal340 g
  • 1 colher (sopa) de baunilha≈ 13 g
  • 1 1/4 xícara (110 g) de chocolate em pó sem açúcar110 g
  • 1 1/2 xícara (200 g) de farinha200 g
  • 1 3/4 colher (chá) de pimenta caiena em pó≈ 9 g
  • 3/4 colher (chá) de sal≈ 4.5 g
  • 3/4 colher (chá) de fermento em pó≈ 3.5 g

flour 200 gbatter 1579 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.

  • Chocolate55% · 20th percentile
  • Cocoa0% · 19th percentile
  • Fat170% · 66th percentile
  • Sugar300% · 73rd percentile
  • Egg150% · 61st percentile
  • Leavening1.8% · 70th percentile
  • Salt2.3% · 71st percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
median 30 minutes

Keep exploring

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