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Chewy Fudgy Frosted Brownies

Sally · sallysbakingaddiction.com · 2024 · 16 brownies

Against 1,221 brownie recipes

More chocolate than 96% of recipes and more egg than 81%.

What the 63 “fudgy” brownie recipes do differently →

Get the method at sallysbakingaddiction.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 96% of recipes: 483% of the flour weight against the typical recipe's 150%, about 3 times as much.
  • More egg than 81% of recipes: 179% of the flour weight against the typical recipe's 125%.
Chocolate: 483%, 97th percentileCocoa: 12%, 43rd percentileFat: 135%, 49th percentileSugar: 238%, 53rd percentileEgg: 179%, 81st percentileLeavening: 0%, 30th percentileSalt: 1.8%, 64th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/2 cup (8 Tbsp; 113g) unsalted butter113 g
  • two 4-ounce (226g) semi-sweet chocolate bars, coarsely chopped*226 g
  • 3/4 cup (150g) granulated sugar150 g
  • 1/4 cup (50g) packed light or dark brown sugar50 g
  • 3 large eggs≈ 150 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2/3 cup (84g) all-purpose flour (spooned & leveled)84 g
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)10 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 cup (180g) semi-sweet chocolate chips180 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature113 g
  • 1 and 1/2 cups (180g) confectioners’ sugar180 g
  • 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)27 g
  • 3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note)≈ 45 g
  • 1/2 teaspoon pure vanilla extract≈ 2.1 g
  • pinch of salt, to taste≈ 0.4 g

flour 84 gbatter 969 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.

  • Chocolate483% · 97th percentile
  • Cocoa12% · 43rd percentile
  • Fat135% · 49th percentile
  • Sugar238% · 53rd percentile
  • Egg179% · 81st percentile
  • Leavening0% · 30th percentile
  • Salt1.8% · 64th percentile

Oven

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

Keep exploring

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