Brownie de Chocolate
Original in Portuguese
Gisele Souza · receitasdeminuto.com · 2013
Against 1,221 brownie recipes
Less fat than 91% of recipes and more chocolate than 85%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less fat than 91% of recipes: 45% of the flour weight against the typical recipe's 136%, about half as much.
- More chocolate than 85% of recipes: 296% of the flour weight against the typical recipe's 150%, 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 sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
Ingredients (7)
- 1 xícara de chá de açúcar≈ 200 g
- ½ xícara de chá de farinha de trigo (s/ fermento)≈ 63 g
- 2 Colheres (sopa manteiga ou margarina)≈ 28 g
- ½ xícara de chocolate em pó (s/ açúcar)≈ 85 g
- 100 g chocolate meio amargo100 g
- 2 Ovos≈ 100 g
- Nozes à goston/a
flour 63 gbatter 576 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.
- Chocolate296% · 85th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat45% · 8th percentile · median 136%
- Sugar320% · 81st percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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