Brownie de avelã
Original in Portuguese
master · teleculinaria.pt · 2018 · 6
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more leavening than 82%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More leavening than 82% of recipes: 3.3% of the flour weight against the typical recipe's 0%.
- More egg than 81% of recipes: 179% of the flour weight against the typical recipe's 125%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (8)
- 380 g açúcar amarelo380 g
- 240 g manteiga240 g
- 200 g chocolate em tablete200 g
- 140 g farinha140 g
- 120 g miolo de avelã120 g
- 5 Ovos≈ 250 g
- 1 colher (chá) fermento em pó≈ 4.6 g
- Açúcar em pó q.b.n/a
flour 140 gbatter 1335 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.
- Chocolate143% · 49th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat171% · 67th percentile · median 136%
- Sugar271% · 67th percentile · median 224%
- Egg179% · 81st percentile · median 125%
- Leavening3.3% · 83rd percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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