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Baileys Brownies

shugarysweets.com · 2024 · 16 bars

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and less fat than 81%.

See how all 1,221 brownie recipes compare →

Get the method at shugarysweets.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.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Less fat than 81% of recipes: 76% of the flour weight against the typical recipe's 136%.
  • Less egg than 78% of recipes: 80% of the flour weight against the typical recipe's 125%.
Chocolate: 91%, 30th percentileCocoa: 0%, 19th percentileFat: 76%, 18th percentileSugar: 224%, 50th percentileEgg: 80%, 20th percentileLeavening: 0%, 30th percentileSalt: 1.1%, 48th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 4 ounce unsweetened chocolate baking squares113 g
  • 1/2 cup unsalted butter≈ 114 g
  • 1 cup granulated sugar≈ 200 g
  • 1 cup light brown sugar (packed)≈ 220 g
  • 3 large eggs≈ 150 g
  • 2 teaspoons espresso powder (I used King Arthur flour brand)≈ 4.8 g
  • 2 Tablespoons Bailey's Irish Cream≈ 30 g
  • 1 1/2 cup all-purpose flour≈ 188 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 2 ounce unsweetened chocolate baking squares57 g
  • 2 Tablespoons butter≈ 28 g
  • 2 teaspoons espresso powder≈ 4.8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 Tablespoons heavy cream≈ 45 g
  • 2 1/2 cups powdered sugar≈ 300 g
  • 1/4 cup chocolate covered espresso beans (coarsely chopped)≈ 43 g

flour 188 gbatter 1111 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.

  • Chocolate91% · 30th percentile
  • Cocoa0% · 19th percentile
  • Fat76% · 18th percentile
  • Sugar224% · 50th percentile
  • Egg80% · 20th percentile
  • Leavening0% · 30th percentile
  • Salt1.1% · 48th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
25 to 30 minutes
median 30 minutes

Keep exploring

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

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