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Dulce de Leche Brownies

tarasmulticulturaltable.com · 2021 · 16 Brownies

Against 1,221 brownie recipes

More cocoa than 95% of recipes and no chocolate, unlike 83%.

See how all 1,221 brownie recipes compare →

Get the method at tarasmulticulturaltable.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 cocoa than 95% of recipes: 100% of the flour weight against the typical recipe's 18%, about 5.5 times as much.
  • No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • More sugar than 94% of recipes: 433% of the flour weight against the typical recipe's 224%, about twice as much.
  • More leavening than 87% of recipes: 3.8% of the flour weight against the typical recipe's 0%.
Chocolate: 0%, 8th percentileCocoa: 100%, 96th percentileFat: 192%, 79th percentileSugar: 433%, 94th percentileEgg: 167%, 77th percentileLeavening: 3.8%, 88th percentileSalt: 3.3%, 87th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1/2 cup (115 grams) unsalted butter115 g
  • 3/4 cup (60 grams) unsweetened natural or Dutch-process cocoa powder60 g
  • 3/4 cup (150 grams) granulated sugar150 g
  • 1/2 cup (110 grams) dark brown sugar110 g
  • 1/2 tablespoon (8 milliliters) vanilla extract≈ 6 g
  • 2 large eggs≈ 100 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/2 cup (60 grams) all-purpose flour60 g
  • 1/2 cup (120 milliliters) dulce de leche (divided)≈ 119 g

flour 60 gbatter 724 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
  • Cocoa100% · 96th percentile
  • Fat192% · 79th percentile
  • Sugar433% · 94th percentile
  • Egg167% · 77th percentile
  • Leavening3.8% · 88th percentile
  • Salt3.3% · 87th percentile

Oven

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