Homemade Lemon Brownies

Kim Lange · thebakingchocolatess.com · 2024 · 9 Servings

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and less fat than 83%.

How it compares

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

No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
Less fat than 83% of recipes: 73% of the flour weight against the typical recipe's 136%, about half as much.
Less sugar than 84% of recipes: 128% of the flour weight against the typical recipe's 224%.
No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).

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

1 ¼ cups all-purpose flour≈ 156 g
½ teaspoon baking powder≈ 2.3 g
½ teaspoon salt≈ 3 g
2 lemons zestedn/a
1 cup granulated sugar ((will use ¼ cup to make lemon zested sugar) (can make sugar free with healthy sugar substitutes.))≈ 200 g
½ cup unsalted butter room temperature≈ 114 g
3 large eggs (room temperature or for fudgier brownies, use only 2 eggs + 1 egg yolk )≈ 150 g
1 teaspoon vanilla extract≈ 4.2 g
1/4 cup fresh lemon juice (juice from 2 lemons)≈ 59 g

Listed, but not counted in the percentages below.

1 ¼ cups powdered sugar (can make sugar free with healthy powdered sugar substitutes.)≈ 150 g
1-2 tablespoons lemon juice≈ 22 g
1 teaspoon cream or milk of choice≈ 5 g
finely grated zest of ½ lemonn/a

flour 156 gbatter 689 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.