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Eggless Chocolate Mousse Brownie

ruchiskitchen.com · 2020 · 6

Against 1,221 brownie recipes

More chocolate than 91% of recipes and no egg, unlike 93%.

What the 15 “eggless” brownie recipes do differently →

Get the method at ruchiskitchen.com →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 chocolate than 91% of recipes: 374% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
  • No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
  • More leavening than 88% of recipes: 4.3% of the flour weight against the typical recipe's 0%.
  • Fat in the middle half of recipes: 91% of the flour weight against the typical recipe's 136%.
Chocolate: 374%, 92nd percentileCocoa: 8.6%, 41st percentileFat: 91%, 26th percentileSugar: 264%, 64th percentileEgg: 0%, 3rd percentileLeavening: 4.3%, 89th percentileSalt: 0.3%, 36th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • ¾ cup Semisweet Chocolate Chips≈ 128 g
  • ½ cup Milk≈ 122 g
  • 1 cup All purpose flour≈ 125 g
  • 2 tablespoons Best Cocoa powder≈ 11 g
  • 1 teaspoon Baking powder≈ 4.6 g
  • ⅛ teaspoon Baking soda≈ 0.8 g
  • A pinch of Salt≈ 0.4 g
  • ½ cup Sugar≈ 100 g
  • ¾ cup Condensed milk≈ 230 g
  • ½ cup Butter or Oil≈ 114 g
  • 1 teaspoon Vanilla essence≈ 4.2 g
  • 2½ teaspoons Agar-agar (dissolved in 2.5 tablespoon water (or unflavored gelatin))≈ 12 g
  • 1 cup Heavy Whipping Cream≈ 238 g
  • 2 cups Semi Sweet Chocolate Chips≈ 340 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups Heavy Whipping Cream (liquid)≈ 476 g
  • ½ cup + 2 tablespoon extra Powdered Sugar≈ 75 g
  • 2 teaspoons Cornstarch≈ 5 g
  • - - Chocolate Syrupn/a
  • - - Sprinklesn/a

flour 125 gbatter 1429 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.

  • Chocolate374% · 92nd percentile
  • Cocoa8.6% · 41st percentile
  • Fat91% · 26th percentile
  • Sugar264% · 64th percentile
  • Egg0% · 3rd percentile
  • Leavening4.3% · 89th percentile
  • Salt0.3% · 36th percentile

Oven

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

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