Caramel Frosted Brown Butter Brownies

Kim Lange · thebakingchocolatess.com · 2016 · 16 Servings

Against 1,221 brownie recipes

More cocoa than 92% of recipes and more salt than 88%.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

More cocoa than 92% of recipes: 77% of the flour weight against the typical recipe's 18%, about 4.5 times as much.
More salt than 88% of recipes: 3.6% of the flour weight against the typical recipe's 1.2%, about 3 times as much.
Less chocolate than 75% of recipes: 68% of the flour weight against the typical recipe's 150%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

10 tablespoons unsalted butter (cubed)≈ 142 g
1¼ cups sugar≈ 250 g
¾ cup natural unsweetened cocoa powder≈ 65 g
½ teaspoon sea salt≈ 3 g
¼ teaspoon baking powder≈ 1.2 g
2 large eggs≈ 100 g
1½ teaspoons vanilla extract≈ 6 g
⅔ cup all-purpose flour (Or any gluten-free flour like Bob's Red Mill or King Arthur's 1 for 1)≈ 83 g
2 ounces dark or semi-sweet chocolate (roughly chopped, or ⅓ cup chocolate chips)57 g

Listed, but not counted in the percentages below.

flour 83 gbatter 707 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.