Torta brownies
Original in Italian
soniaperonaci.it · 2020
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes.
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).
- Sugar in the middle half of recipes: 167% of the flour weight against the typical recipe's 224%.
Ingredients (10)
- 75 g Cioccolato fondente (al 70%)75 g
- 130 g Burro (a temperatura ambiente)130 g
- 125 g Zucchero semolato125 g
- 2 Uova medie 120 g sgusciate, a temperatura ambiente120 g
- 75 g Farina 0075 g
- 70 g Noci70 g
- 0.25 cucchiaino Lievito in polvere≈ 1.2 g
- 0.5 bacca di vaniglian/a
- 1 pizzico Sale≈ 0.4 g
- 2 Acqua ecodosi (500 ml)≈ 501 g
flour 75 gbatter 1097 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 · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat173% · 68th percentile · median 136%
- Sugar167% · 28th percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening1.6% · 67th percentile · median 0%
- Salt0.5% · 42nd percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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