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Caramel Brownies

Tana Baer · tasteofhome.com · 2018 · 2 dozen

Against 1,221 brownie recipes

More salt than 82% of recipes and more leavening than 75%.

See how all 1,221 brownie recipes compare →

Get the method at tasteofhome.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 salt than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
  • More leavening than 75% of recipes: 2.5% of the flour weight against the typical recipe's 0%.
Chocolate: 91%, 30th percentileCocoa: 34%, 66th percentileFat: 116%, 38th percentileSugar: 268%, 67th percentileEgg: 107%, 37th percentileLeavening: 2.5%, 76th percentileSalt: 3.2%, 85th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 cups sugar≈ 400 g
  • 1 cup canola oil≈ 218 g
  • 3/4 cup baking cocoa≈ 65 g
  • 4 large eggs, room temperature≈ 200 g
  • 1/4 cup 2% milk≈ 61 g
  • 1-1/2 cups all-purpose flour≈ 188 g
  • 1 teaspoon salt≈ 6 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 cup semisweet chocolate chips≈ 170 g
  • 1 cup chopped walnuts, divided≈ 120 g
  • 1 package (11 ounces) caramels312 g
  • 1/3 cup sweetened condensed milk≈ 102 g

flour 188 gbatter 1846 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.

  • Chocolate91% · 30th percentile
  • Cocoa34% · 66th percentile
  • Fat116% · 38th percentile
  • Sugar268% · 67th percentile
  • Egg107% · 37th percentile
  • Leavening2.5% · 76th percentile
  • Salt3.2% · 85th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 minutes
median 30 minutes

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