Brownie de Nutella
Original in Portuguese
Gisele Souza · receitasdeminuto.com · 2015
Against 1,221 brownie recipes
Less sugar than 96% of recipes and less fat than 91%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 96% of recipes: 80% of the flour weight against the typical recipe's 224%, about half as much.
- Less fat than 91% of recipes: 45% of the flour weight against the typical recipe's 136%, about half as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Less chocolate than 75% of recipes: 68% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (7)
- 1/4 xícara (chá de Manteiga s/ sal (4 colheres (sopa)))≈ 57 g
- 1/2 xícara (chá de Açúcar)≈ 100 g
- 1 xícara (chá de Nutella)≈ 237 g
- 4 Ovos≈ 200 g
- 1/2 xícara (chá de Chocolate em pó)≈ 85 g
- 1 xícara (chá de Farinha de Trigo)≈ 125 g
- 1/2 xícara (chá de Avelãs picadas)≈ 60 g
flour 125 gbatter 864 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.
- Chocolate68% · 23rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat45% · 8th percentile · median 136%
- Sugar80% · 3rd percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 400°F / 205°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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