Creme Egg Brownies
thebakingexplorer.com · 2019 · 15
Against 1,221 brownie recipes
More chocolate than 84% of recipes and more fat than 83%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 84% of recipes: 292% of the flour weight against the typical recipe's 150%, about twice as much.
- More fat than 83% of recipes: 208% of the flour weight against the typical recipe's 136%.
- 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).
Ingredients (7)
- 350 g Dark chocolate (broken into squares)350 g
- 250 g Butter or baking spread250 g
- 250 g Light brown soft sugar250 g
- 3 Eggs (large)≈ 150 g
- 1 tsp Vanilla extract≈ 4.2 g
- 120 g Plain flour120 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 Creme Eggs (cut in half (one extra half for the chef!))≈ 400 g
flour 120 gbatter 1124 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.
- Chocolate292% · 85th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat208% · 84th percentile · median 136%
- Sugar208% · 44th percentile · median 224%
- Egg125% · 50th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 15 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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