Brownies
Felix (Simply Trini Cooking) · simplytrinicooking.com · 2009 · 1 9" x 9" pan
Against 1,221 brownie recipes
More sugar 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 sugar than 86% of recipes: 352% of the flour weight against the typical recipe's 224%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More leavening than 85% of recipes: 3.7% of the flour weight against the typical recipe's 0%.
Ingredients (10)
- 1/2 cup butter≈ 114 g
- 2 oz. unsweetened chocolate powder57 g
- 2 eggs≈ 100 g
- 1 cup brown sugar≈ 220 g
- 1 tsp. vanilla essence≈ 4.2 g
- 1/2 cup flour≈ 63 g
- 1/2 tsp. baking powder≈ 2.3 g
- 1/4 cup peanut powder≈ 59 g
- 1/4 cup chopped peanuts (or pecans)≈ 30 g
- Pinch of salt≈ 0.4 g
flour 63 gbatter 649 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 · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat182% · 74th percentile · median 136%
- Sugar352% · 87th percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening3.7% · 86th percentile · median 0%
- Salt0.6% · 43rd percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 45 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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