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My Favorite Brownies

smittenkitchen.com · Servings: 16 to 25, depending on how you cut them

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and more sugar than 76%.

See how all 1,221 brownie recipes compare →

Get the method at smittenkitchen.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).
  • More sugar than 76% of recipes: 312% of the flour weight against the typical recipe's 224%.
Chocolate: 100%, 33rd percentileCocoa: 0%, 19th percentileFat: 135%, 49th percentileSugar: 312%, 76th percentileEgg: 118%, 42nd percentileLeavening: 0%, 30th percentileSalt: 1.5%, 54th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 3 ounces (85 grams) unsweetened chocolate, roughly chopped85 g
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan115 g
  • 1 1/3 cups (265 grams) granulated sugar265 g
  • 2 large eggs≈ 100 g
  • 1 teaspoon (5 ml) vanilla extract≈ 4.2 g
  • 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt≈ 1.3 g
  • 2/3 cup (85 grams) all-purpose flour85 g

flour 85 gbatter 656 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.

  • Chocolate100% · 33rd percentile
  • Cocoa0% · 19th percentile
  • Fat135% · 49th percentile
  • Sugar312% · 76th percentile
  • Egg118% · 42nd percentile
  • Leavening0% · 30th percentile
  • Salt1.5% · 54th percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
median 30 minutes

Keep exploring

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