Brownie rápido
Original in Portuguese
Carlos Lopes · receiteria.com.br · 2020 · 10 fatias
Against 1,221 brownie recipes
More chocolate than 98% of recipes and less sugar than 95%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 98% of recipes: 545% of the flour weight against the typical recipe's 150%, about 3.5 times as much.
- Less sugar than 95% of recipes: 80% of the flour weight against the typical recipe's 224%, 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 fat than 81% of recipes: 76% of the flour weight against the typical recipe's 136%.
Ingredients (6)
- 3 ovos≈ 150 g
- 6 colheres de sopa de açúcar≈ 75 g
- 5 colheres de sopa de manteiga derretida≈ 71 g
- 3 xícara de chá de achocolatado (ou chocolate em pó)≈ 510 g
- 12 colheres de sopa de farinha de trigo≈ 94 g
- 1/2 xícara de chá de nozes picadas≈ 60 g
flour 94 gbatter 960 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.
- Chocolate545% · 99th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat76% · 18th percentile · median 136%
- Sugar80% · 4th percentile · median 224%
- Egg160% · 75th 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
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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