Brownie de chocolate e frutos secos
Original in Portuguese
master · teleculinaria.pt · 2015 · 6
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and no salt, unlike 67%.
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).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More leavening than 80% of recipes: 3.1% of the flour weight against the typical recipe's 0%.
- More egg than 75% of recipes: 167% of the flour weight against the typical recipe's 125%.
Ingredients (9)
- 200 g chocolate em barra200 g
- 400 g açúcar400 g
- 250 g manteiga250 g
- 150 g farinha150 g
- 50 g miolo de amêndoa50 g
- 50 g miolo de avelã50 g
- 50 g miolo de noz50 g
- 5 Ovos≈ 250 g
- 1 colher (chá) fermento em pó≈ 4.6 g
flour 150 gbatter 1405 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.
- Chocolate133% · 44th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar267% · 66th percentile · median 224%
- Egg167% · 77th percentile · median 125%
- Leavening3.1% · 82nd percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 25 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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