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Classic Mint Chocolate Brownies

Sally · sallysbakingaddiction.com · 2014 · 24-30 brownies

Against 1,221 brownie recipes

More chocolate than 97% of recipes and more fat than 98%.

See how all 1,221 brownie recipes compare →

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 97% of recipes: 496% of the flour weight against the typical recipe's 150%, about 3.5 times as much.
  • More fat than 98% of recipes: 394% of the flour weight against the typical recipe's 136%, about 3 times as much.
  • More sugar than 94% of recipes: 465% of the flour weight against the typical recipe's 224%, about twice as much.
  • More egg than 90% of recipes: 233% of the flour weight against the typical recipe's 125%.
Chocolate: 496%, 97th percentileCocoa: 24%, 57th percentileFat: 394%, 99th percentileSugar: 465%, 95th percentileEgg: 233%, 90th percentileLeavening: 0%, 30th percentileSalt: 3.5%, 88th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 cup (16 Tbsp; 226g) unsalted butter226 g
  • 8 ounces semi-sweet chocolate, coarsely chopped227 g
  • 1 and 1/2 cups (300g) granulated sugar300 g
  • 1/2 cup (100g) packed light brown sugar100 g
  • 4 large eggs, at room temperature≈ 200 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 cup + 3 Tablespoons (86g) all-purpose flour (spooned & leveled)86 g
  • 1/4 cup (21g) natural unsweetened cocoa powder21 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter113 g
  • 1 heaping cup (around 200g) semi-sweet chocolate chips200 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
  • 2 cups (240g) confectioners’ sugar240 g
  • 2 Tablespoons (30ml) milk≈ 31 g
  • 1 and 1/4 teaspoons peppermint extract*≈ 5 g
  • optional: 1 drop liquid or gel green food coloring≈ 0.4 g

flour 86 gbatter 1484 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.

  • Chocolate496% · 97th percentile
  • Cocoa24% · 57th percentile
  • Fat394% · 99th percentile
  • Sugar465% · 95th percentile
  • Egg233% · 90th percentile
  • Leavening0% · 30th percentile
  • Salt3.5% · 88th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 36 minutes
median 30 minutes

Keep exploring

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