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Brownie recheado

Original in Portuguese

Raphaela Reis · receiteria.com.br · 2023 · 16 unidades

Against 1,221 brownie recipes

More sugar than 87% of recipes and less fat than 84%.

How Portuguese brownie recipes differ from English ones →

Get the method at receiteria.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.

  • More sugar than 87% of recipes: 354% of the flour weight against the typical recipe's 224%.
  • Less fat than 84% of recipes: 71% 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).
  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Chocolate: 158%, 53rd percentileCocoa: 0%, 19th percentileFat: 71%, 16th percentileSugar: 354%, 87th percentileEgg: 107%, 38th percentileLeavening: 1.1%, 62nd percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 caixinha de creme de leite (200 gramas)200 g
  • 1 caixinha de leite condensado (395 gramas)395 g
  • 2 colheres de sopa de leite em pó≈ 31 g
  • 100 gramas de manteiga100 g
  • 200 gramas de chocolate meio amargo200 g
  • 1/2 xícara de chá de açúcar (100 gramas)100 g
  • 3 ovos médios≈ 150 g
  • 1 xícara de chá de farinha de trigo (140 gramas)140 g
  • 2 colheres de sopa de chocolate em pó 50%≈ 21 g
  • 1/4 de colher de chá de bicarbonato de sódio≈ 1.5 g

flour 140 gbatter 1338 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.

  • Chocolate158% · 53rd percentile
  • Cocoa0% · 19th percentile
  • Fat71% · 16th percentile
  • Sugar354% · 87th percentile
  • Egg107% · 38th percentile
  • Leavening1.1% · 62nd percentile
  • Salt0% · 16th percentile

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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