White Chocolate Peppermint Brownies
Tricia · savingdessert.com · 2016 · 16 servings
Against 1,221 brownie recipes
More chocolate than 86% 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 86% of recipes: 302% of the flour weight against the typical recipe's 150%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (11)
- 8 tablespoons unsalted butter ( (1 stick or ½ cup))≈ 114 g
- 4 ounces bittersweet chocolate, (chopped)113 g
- ¼ teaspoon espresso powder≈ 0.6 g
- 1 cup granulated sugar≈ 200 g
- 3 large eggs≈ 150 g
- 1 teaspoon vanilla extract≈ 4.2 g
- ½ teaspoon baking powder≈ 2.3 g
- ¼ teaspoon salt≈ 1.5 g
- ¾ cup unbleached all-purpose flour≈ 94 g
- 6 ounces chopped good quality white chocolate, (bar not chips)170 g
- 1 6-inch candy cane, (crushed fine)n/a
flour 94 gbatter 850 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.
- Chocolate302% · 87th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat121% · 43rd percentile · median 136%
- Sugar213% · 45th percentile · median 224%
- Egg160% · 65th percentile · median 125%
- Leavening2.5% · 76th percentile · median 0%
- Salt1.6% · 58th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 30 minutes
Keep exploring
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