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Frosted Easter Brownies

sugarhero.com · 2025 · 20 servings

Against 1,221 brownie recipes

More chocolate than 97% of recipes and more egg than 97%.

See how all 1,221 brownie recipes compare →

Get the method at sugarhero.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.

  • More chocolate than 97% of recipes: 491% of the flour weight against the typical recipe's 150%, about 3.5 times as much.
  • More egg than 97% of recipes: 307% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • More fat than 78% of recipes: 188% of the flour weight against the typical recipe's 136%.
Chocolate: 491%, 97th percentileCocoa: 0%, 19th percentileFat: 188%, 78th percentileSugar: 247%, 57th percentileEgg: 307%, 98th percentileLeavening: 0%, 30th percentileSalt: 2.5%, 79th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (22)

  • 12 oz semi-sweet chocolate (finely chopped)340 g
  • 4 oz unsweetened chocolate (finely chopped)113 g
  • 8 oz unsalted butter (cubed)227 g
  • 10.5 oz granulated sugar ((1.5 cups))298 g
  • 4 large eggs≈ 200 g
  • 1 tsp vanilla extract≈ 4.2 g
  • 4.25 oz all-purpose flour ((1 cup))121 g
  • 1.85 oz chocolate malted milk powder ((1/2 cup), I used Ovaltine brand)52 g
  • ½ tsp salt≈ 3 g
  • 6 oz malted milk eggs ((1 cup), plus more for decorating, I used Brach's brand)170 g
  • 3 oz chocolate chunks ((1/2 cup))85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 oz semi-sweet chocolate ((1 cup), finely chopped)170 g
  • 16 oz powdered sugar ((4 cups))454 g
  • 8 oz unsalted butter ((2 sticks), at room temperature)227 g
  • 1.87 oz chocolate malted milk powder ((1/2 cup), I used Ovaltine brand)53 g
  • 4 tbsp milk (plus more if necessary)≈ 61 g
  • 2 tsp vanilla extract≈ 8 g
  • 1/4 tsp salt≈ 1.5 g
  • Candy eggs (pastel colored)n/a
  • Sixlets (pastel colored)n/a
  • Sugar pearlsn/a
  • Chocolate barkn/a

flour 121 gbatter 1613 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.

  • Chocolate491% · 97th percentile
  • Cocoa0% · 19th percentile
  • Fat188% · 78th percentile
  • Sugar247% · 57th percentile
  • Egg307% · 98th percentile
  • Leavening0% · 30th percentile
  • Salt2.5% · 79th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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