Ultimate Fudge Brownies with Peanut Butter Chips

Sally · sallysbakingaddiction.com · 2012 · 16 brownies

Against 1,221 brownie recipes

More cocoa than 96% of recipes and no chocolate, unlike 83%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

More cocoa than 96% of recipes: 114% of the flour weight against the typical recipe's 18%, about 6.5 times as much.
No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
More sugar than 90% of recipes: 397% of the flour weight against the typical recipe's 224%.
More fat than 87% of recipes: 225% of the flour weight against the typical recipe's 136%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

10 Tablespoons (142g) unsalted butter142 g
1 and 1/4 cups (250g) granulated sugar250 g
3/4 cup + 2 Tablespoons (72g) unsweetened cocoa powder, I used Hershey’s Special Dark72 g
1/4 teaspoon salt≈ 1.5 g
1 teaspoon pure vanilla extract≈ 4.2 g
2 large eggs≈ 100 g
1/2 cup (63g) all-purpose flour (spooned & leveled)63 g
1 cup (180g) peanut butter chips180 g

flour 63 gbatter 813 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.