Perfect-Every-Time Brownies
Tricia · savingdessert.com · 2018 · 16 Brownies
Against 1,221 brownie recipes
More chocolate than 81% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 81% of recipes: 272% of the flour weight against the typical recipe's 150%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (10)
- 8 tablespoons unsalted butter≈ 114 g
- 2 cups (12-ounces) semisweet chocolate chips≈ 340 g
- 1 cup light brown sugar (firmly packed)≈ 220 g
- 1 tablespoon vanilla extract≈ 13 g
- 4 large eggs (lightly beaten)≈ 200 g
- 1 cup unbleached all-purpose flour≈ 125 g
- ½ teaspoon salt≈ 3 g
- 1 cup toasted chopped walnuts ((optional))≈ 120 g
- 12 caramels (cut into 4 pieces (optional))n/a
- ½ cup milk (semisweet, or dark chocolate chips (optional))≈ 122 g
flour 125 gbatter 1256 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.
- Chocolate272% · 82nd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat91% · 27th percentile · median 136%
- Sugar176% · 32nd percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.4% · 75th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 30 to 32 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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