S'mores Brownies
teakandthyme.com · 2024 · 9 brownies
Against 1,221 brownie recipes
More fat than 88% of recipes and more egg than 84%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 88% of recipes: 230% of the flour weight against the typical recipe's 136%.
- More egg than 84% of recipes: 200% of the flour weight against the typical recipe's 125%.
- More cocoa than 77% of recipes: 50% of the flour weight against the typical recipe's 18%, about 3 times as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (10)
- 12 graham cracker squaresn/a
- 100 g dark chocolate or semi-sweet chocolate (finely chopped)100 g
- 50 g natural cocoa powder50 g
- 1 teaspoon espresso powder≈ 2.4 g
- 230 g unsalted butter (roughly cubed)230 g
- 4 large eggs (room temperature)≈ 200 g
- 150 g granulated sugar150 g
- 100 g brown sugar100 g
- 100 g all-purpose flour100 g
- 36 large marshmallowsn/a
flour 100 gbatter 932 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%
- Cocoa50% · 79th percentile · median 18%
- Fat230% · 88th percentile · median 136%
- Sugar250% · 59th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 28 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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