Miso Brownies
teakandthyme.com · 2023 · 1 9x9" pan
Against 1,221 brownie recipes
More cocoa than 91% of recipes and more egg than 82%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 91% of recipes: 75% of the flour weight against the typical recipe's 18%, about 4 times as much.
- More egg than 82% of recipes: 188% of the flour weight against the typical recipe's 125%.
- More fat than 79% of recipes: 194% of the flour weight against the typical recipe's 136%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 80 g dark chocolate (finely chopped)80 g
- 60 g natural cocoa powder60 g
- 1 teaspoon espresso powder≈ 2.4 g
- 155 g unsalted butter155 g
- 3 large eggs (room temperature)≈ 150 g
- 200 g granulated sugar200 g
- 50 g brown sugar50 g
- 40 g white miso paste40 g
- 80 g all-purpose flour80 g
flour 80 gbatter 817 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.
- Chocolate100% · 33rd percentile · median 150%
- Cocoa75% · 92nd percentile · median 18%
- Fat194% · 79th percentile · median 136%
- Sugar313% · 77th percentile · median 224%
- Egg188% · 83rd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 23 to 25 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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