Hojicha Brownie Mochi (Brochi®)
Michelle · siftandsimmer.com · 2020 · 16
Against 1,221 brownie recipes
Less sugar than 99% of recipes and less fat than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 99% of recipes: 60% of the flour weight against the typical recipe's 224%, under a third as much.
- Less fat than 96% of recipes: 22% of the flour weight against the typical recipe's 136%, under a third as much.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- Less egg than 89% of recipes: 40% of the flour weight against the typical recipe's 125%, about half as much.
Ingredients (8)
- 1 C mochiko (glutinous rice flour)≈ 125 g
- 1 tsp baking powder≈ 4.6 g
- pinch of salt≈ 0.4 g
- 2 Tbsp hojicha powder≈ 30 g
- 1 large egg≈ 50 g
- 6 Tbsp granulated cane sugar≈ 75 g
- 2 Tbsp vegetable oil (omit the oil if using canned coconut milk)≈ 27 g
- 1 C whole milk or full-fat coconut milk (canned)≈ 244 g
flour 125 gbatter 556 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat22% · 4th percentile · median 136%
- Sugar60% · 1st percentile · median 224%
- Egg40% · 10th percentile · median 125%
- Leavening3.7% · 86th percentile · median 0%
- Salt0.3% · 36th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 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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