Creme Egg Brownies
teakandthyme.com · 2020 · 9 brownies
Against 1,221 brownie recipes
More cocoa than 95% of recipes and more egg than 99%.
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.
- More egg than 99% of recipes: 450% of the flour weight against the typical recipe's 125%, about 3.5 times as much.
- More salt than 98% of recipes: 6% of the flour weight against the typical recipe's 1.2%, about 5 times as much.
Ingredients (10)
- 180 g unsalted butter (melted)180 g
- 150 g dark chocolate (chopped)150 g
- 100 g granulated sugar100 g
- 100 g brown sugar100 g
- 3 large eggs (room temperature)≈ 150 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 100 g cocoa powder100 g
- 100 g all purpose flour100 g
- 1 teaspoon salt≈ 6 g
- 6 Cadbury creme eggs (cut in half)≈ 300 g
flour 100 gbatter 1190 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.
- Chocolate150% · 50th percentile · median 150%
- Cocoa100% · 96th percentile · median 18%
- Fat180% · 70th percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg450% · 100th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt6% · 99th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 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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