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Brownie de Mole

Original in Spanish

Noé Medina · recetasnestle.com.mx · 2024 · 10

Against 1,221 brownie recipes

No fat, unlike 97% of recipes and more sugar than 89%.

How Spanish brownie recipes differ from English ones →

Get the method at recetasnestle.com.mx →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.

  • No fat at all, where 97% of recipes use some (most of those 91 to 182% of the flour weight).
  • More sugar than 89% of recipes: 381% of the flour weight against the typical recipe's 224%.
  • More leavening than 91% of recipes: 4.9% of the flour weight against the typical recipe's 0%.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Chocolate: 136%, 45th percentileCocoa: 0%, 19th percentileFat: 0%, 1st percentileSugar: 381%, 90th percentileEgg: 160%, 65th percentileLeavening: 4.9%, 91st percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 Barras de mantequillaa temperatura ambiente (90 g c/u)90 g
  • 1 Lata de Media Crema NESTLÉ®n/a
  • 3 Huevos≈ 150 g
  • 1 Cucharada de esencia de vainilla≈ 13 g
  • 3/4 Taza de mole almendradoen pasta≈ 178 g
  • 3/4 Taza de Chocolate en Polvo Granulado ABUELITA®≈ 128 g
  • 2 Cucharadas de fécula de maíz≈ 30 g
  • 2/3 Taza de Leche Condensada LA LECHERA®≈ 204 g
  • 1 Cucharadita de polvo para hornear≈ 4.6 g
  • 3/4 Taza de KIRKLAND SIGNATURE Nuez Pecanatroceada≈ 178 g
  • 1 Paquete de queso cremaa temperatura ambiente (190 g)190 g
  • 3/4 Taza de harina de trigopasada por un colador≈ 94 g
  • 1/4 Taza de mole almendradoen pasta≈ 59 g
  • 1/2 Taza de Leche Condensada LA LECHERA®≈ 153 g

flour 94 gbatter 1470 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.

  • Chocolate136% · 45th percentile
  • Cocoa0% · 19th percentile
  • Fat0% · 1st percentile
  • Sugar381% · 90th percentile
  • Egg160% · 65th percentile
  • Leavening4.9% · 91st percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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