Brownie de caramelo
Original in Portuguese
master · teleculinaria.pt · 2017 · 12
Against 1,221 brownie recipes
Less sugar than 91% of recipes and less fat than 90%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 91% of recipes: 100% of the flour weight against the typical recipe's 224%, about half as much.
- Less fat than 90% of recipes: 54% of the flour weight against the typical recipe's 136%, about half as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Less egg than 83% of recipes: 71% of the flour weight against the typical recipe's 125%.
Ingredients (9)
- 360 g chocolate em barra360 g
- 280 g açúcar280 g
- 280 g farinha280 g
- 250 g caramelos de nata de compra250 g
- 150 g manteiga150 g
- 100 g miolo de noz100 g
- 4 Ovos≈ 200 g
- 1 dl natas≈ 100 g
- 1 pitada sal fino≈ 0.4 g
flour 280 gbatter 1721 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.
- Chocolate129% · 43rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat54% · 10th percentile · median 136%
- Sugar100% · 8th percentile · median 224%
- Egg71% · 17th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.1% · 32nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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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