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Peppermint Brownies

tasteandtellblog.com · 2024 · 20 servings

Against 1,221 brownie recipes

More chocolate than 99% of recipes and more egg than 91%.

See how all 1,221 brownie recipes compare →

Get the method at tasteandtellblog.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 99% of recipes: 714% of the flour weight against the typical recipe's 150%, about 5 times as much.
  • More egg than 91% of recipes: 240% of the flour weight against the typical recipe's 125%, about twice as much.
  • Less fat than 84% of recipes: 68% of the flour weight against the typical recipe's 136%, about half as much.
  • More salt than 88% of recipes: 3.6% of the flour weight against the typical recipe's 1.2%, about 3 times as much.
Chocolate: 714%, 100th percentileCocoa: 0%, 19th percentileFat: 68%, 15th percentileSugar: 240%, 56th percentileEgg: 240%, 92nd percentileLeavening: 3.6%, 84th percentileSalt: 3.6%, 90th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1 cup granulated sugar≈ 200 g
  • 1/4 cup unsalted butter (cut into cubes)≈ 57 g
  • 1/4 cup water≈ 59 g
  • 3 1/2 cups semi-sweet chocolate chips (divided)≈ 595 g
  • 4 eggs≈ 200 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 2/3 cup all-purpose flour≈ 83 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon salt≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup unsalted butter (at room temperature)≈ 114 g
  • 4 oz cream cheese (at room temperature)113 g
  • 5 cups powdered sugar≈ 600 g
  • 1-2 tablespoons milk≈ 23 g
  • 1 teaspoon peppermint extract ((use less for a more mild peppermint flavor))≈ 4.2 g
  • Red food coloring (optional)n/a
  • Crushed candy canes (for topping)n/a

flour 83 gbatter 1205 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.

  • Chocolate714% · 100th percentile
  • Cocoa0% · 19th percentile
  • Fat68% · 15th percentile
  • Sugar240% · 56th percentile
  • Egg240% · 92nd percentile
  • Leavening3.6% · 84th percentile
  • Salt3.6% · 90th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
30 minutes
median 30 minutes

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