Brownie de alfarroba e pistácios
Original in Portuguese
master · teleculinaria.pt · 2022
Against 1,221 brownie recipes
Less chocolate than 78% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less chocolate than 78% of recipes: 65% of the flour weight against the typical recipe's 150%, about half as much.
- Fat in the middle half of recipes: 177% of the flour weight against the typical recipe's 136%.
Ingredients (9)
- 200 g açúcar mascavado200 g
- 150 g manteiga150 g
- 100 g miolo de pistácio100 g
- 85 g farinha de alfarroba85 g
- 55 g chocolate negro em tablete55 g
- 30 g cacau em pó30 g
- 2 ovos M≈ 100 g
- 1 pitada sal≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- Pistácios para decorarn/a
flour 85 gbatter 720 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.
- Chocolate65% · 22nd percentile · median 150%
- Cocoa35% · 68th percentile · median 18%
- Fat177% · 69th percentile · median 136%
- Sugar235% · 52nd percentile · median 224%
- Egg118% · 42nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.5% · 42nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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