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Crinkle-Top Sourdough Brownies

Emilie Raffa · theclevercarrot.com · 2023 · 12 brownies

Against 1,221 brownie recipes

Less egg than 91% of recipes and more salt than 82%.

See how all 1,221 brownie recipes compare →

Get the method at theclevercarrot.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • Less egg than 91% of recipes: 29% of the flour weight against the typical recipe's 125%, under a third as much.
  • More salt than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Chocolate: 187%, 63rd percentileCocoa: 14%, 45th percentileFat: 92%, 28th percentileSugar: 197%, 38th percentileEgg: 29%, 8th percentileLeavening: 0.8%, 61st percentileSalt: 3.2%, 85th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 230 g (1 1/3 cups) semi-sweet chocolate chips230 g
  • 170 g (12 tbsp) unsalted butter170 g
  • 200 g (1 cup) granulated sugar200 g
  • 165 g (3/4 cup) brown sugar165 g
  • 4 large eggs (53 g each, cracked weight)53 g
  • 1 tbsp vanilla≈ 13 g
  • 1 tsp fine sea salt≈ 6 g
  • 3-6 g instant espresso granules (optional)6 g
  • 50 g (~ 1/4 cup) active sourdough starter or sourdough discard50 g
  • 25 g (4 tbsp) unsweetened cocoa powder25 g
  • 185 g (1 1/2 cups) all purpose flour (see notes & tips below)185 g
  • 1/4 tsp baking soda≈ 1.5 g
  • 115 g (3/4 cup) semi-sweet chocolate chips (optional)115 g
  • Weigh your ingredients with a digital scale for best results.n/a
  • If you cannot use a scale, lightly spoon the flour into a measuring cup, leveling off the top. Do not pack it down. Otherwise the texture of the brownies will be denser.n/a
  • After mixing, some bakers reported having too much batter to fit a metal 8×8-inch or 9×9-inch pan (this is either from the pan being slightly too small and/or high-volume mixing in Step #4). This is OK. Alternatively, use a 9×13-inch metal baking pan instead, and bake for 30 minutes.n/a
  • For 8×8-inch or 9×9-inch glass pans: the bake time will increase to 50-60 minutes total.n/a
  • For ingredient brands: I used Ghiradelli unsweetened cocoa powder, Kerry Gold butter, Trader Joe’s organic all purpose flour, and tested 3 different types of semi-sweet chocolate chips including, Enjoy Life, Whole Foods 365 & Ghiradelli. Enjoy Life semi-sweet chocolate chips are my favorite.n/a
  • For espresso brownies, I recently tested this recipe with instant espresso granules which you can find in the grocery store (some brownies call for espresso powder which you need to order online instead). Add 2 heaping tsp. (3 g) instant espresso granules for mild flavor and up to 4 tsp (6 g) for a more pronounced coffee taste.3 g

flour 185 gbatter 1222 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.

  • Chocolate187% · 63rd percentile
  • Cocoa14% · 45th percentile
  • Fat92% · 28th percentile
  • Sugar197% · 38th percentile
  • Egg29% · 8th percentile
  • Leavening0.8% · 61st percentile
  • Salt3.2% · 85th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 minutes
median 30 minutes

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