Brownie de chocolate e frutos vermelhos
Original in Portuguese
master · teleculinaria.pt · 2018 · 8
Against 1,221 brownie recipes
No salt, unlike 67% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Chocolate in the middle half of recipes: 214% of the flour weight against the typical recipe's 150%.
Ingredients (8)
- 200 g chocolate negro200 g
- 100 g chocolate de leite100 g
- 200 g mistura de frutos vermelhos200 g
- 400 g açúcar amarelo400 g
- 250 g manteiga250 g
- 140 g farinha sem fermento140 g
- 50 g cacau em pó50 g
- 4 ovos L≈ 200 g
flour 140 gbatter 1540 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.
- Chocolate214% · 72nd percentile · median 150%
- Cocoa36% · 68th percentile · median 18%
- Fat179% · 70th percentile · median 136%
- Sugar286% · 71st percentile · median 224%
- Egg143% · 58th percentile · median 125%
- Leavening0% · 30th 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
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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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