Brownie de Chocolate com Batata Doce!
Original in Portuguese
Fabrício Brenner · receitasdeminuto.com · 2018
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and more cocoa than 88%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.
- Less sugar than 83% of recipes: 136% of the flour weight against the typical recipe's 224%.
- Less egg than 78% of recipes: 80% of the flour weight against the typical recipe's 125%.
Ingredients (8)
- 1 xícara e 1/2 (chá de Batata Doce (assada/cozida))≈ 356 g
- 1/2 xícara (chá de cacau 100%)≈ 43 g
- 1 Ovo Inteiro≈ 50 g
- 1/2 xícara (chá de Farinha de Trigo)≈ 63 g
- 1/2 Xícara (chá de Óleo de Coco)≈ 109 g
- 1/4 Xícara (chá de Mel)≈ 85 g
- 25 g de Coco Ralado25 g
- 1 Pitada de Sal≈ 0.4 g
flour 63 gbatter 730 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa69% · 89th percentile · median 18%
- Fat174% · 68th percentile · median 136%
- Sugar136% · 17th percentile · median 224%
- Egg80% · 20th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.6% · 43rd 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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