Torta brownie con nocciole
Original in Italian
Stefania Zecca · ricettedellanonna.net · 2024 · 1 torta da 20 cm
Against 1,221 brownie recipes
More leavening than 96% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 96% of recipes: 6% of the flour weight against the typical recipe's 0%.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More fat than 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
Ingredients (8)
- 100 g di cioccolato fondente al 70%100 g
- 100 g di burro100 g
- 50 g di farina 050 g
- 100 g di zucchero di canna100 g
- 2 uova≈ 100 g
- 60 g di nocciole60 g
- 3 g di lievito per dolci (1/2 cucchiaino da caffè)3 g
- 1 pizzico di sale≈ 0.4 g
flour 50 gbatter 513 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.
- Chocolate200% · 67th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat200% · 81st percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening6% · 96th percentile · median 0%
- Salt0.8% · 45th 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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