Guinness Chocolate Brownies
thebakingexplorer.com · 2014 · 16
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and no salt, unlike 67%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- 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).
- Chocolate in the middle half of recipes: 233% of the flour weight against the typical recipe's 150%.
Ingredients (6)
- 350 g Dark chocolate350 g
- 250 g Butter (unsalted)250 g
- 200 ml Guinness≈ 200 g
- 250 g Dark brown soft sugar250 g
- 3 Eggs (large)≈ 150 g
- 150 g Plain flour150 g
flour 150 gbatter 1350 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.
- Chocolate233% · 75th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar167% · 28th percentile · median 224%
- Egg100% · 30th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 30 to 35 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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