Perfect Brownies {For that Chocolate 'Fix'}

Kim Lange · thebakingchocolatess.com · 2015 · 12 Servings

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and more cocoa than 88%.

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).
More cocoa than 88% of recipes: 69% of the flour weight against the typical recipe's 18%, about 4 times as much.
More salt than 94% of recipes: 4.8% of the flour weight against the typical recipe's 1.2%, about 4 times as much.
More sugar than 84% of recipes: 336% of the flour weight against the typical recipe's 224%.

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

1 cup unsalted butter (melted)≈ 227 g
1 cup granulated sugar≈ 200 g
1 cup brown sugar≈ 220 g
1 teaspoon vanilla extract (or use chocolate or coffee extract for extra chocolate boost)≈ 4.2 g
4 eggs≈ 200 g
1 cup all-purpose flour≈ 125 g
1 cup unsweetened cocoa powder≈ 86 g
1 teaspoon salt≈ 6 g
1 teaspoon instant espresso powder (optional) (for more intense chocolate flavor)≈ 2.4 g

flour 125 gbatter 1071 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.