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The Best Fudgy Chocolate Brownies

theflavorbender.com · 2018 · 16 generous portions

Against 1,221 brownie recipes

More cocoa than 95% of recipes and more fat than 93%.

What the 63 “fudgy” brownie recipes do differently →

Get the method at theflavorbender.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.

  • More cocoa than 95% of recipes: 100% of the flour weight against the typical recipe's 18%, about 5.5 times as much.
  • More fat than 93% of recipes: 266% of the flour weight against the typical recipe's 136%, about twice as much.
  • More sugar than 91% of recipes: 400% of the flour weight against the typical recipe's 224%.
  • More egg than 83% of recipes: 198% of the flour weight against the typical recipe's 125%.
Chocolate: 177%, 58th percentileCocoa: 100%, 96th percentileFat: 266%, 93rd percentileSugar: 400%, 92nd percentileEgg: 198%, 84th percentileLeavening: 0%, 30th percentileSalt: 1.8%, 64th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 226 g butter (2 sticks of butter)226 g
  • 170 g brown sugar (packed ¾ cup + 2 tbsp)170 g
  • 170 g white sugar (¾ cup + 2 tbsp)170 g
  • ¼ tsp salt (increase to ½ tsp for a salty sweet treat)≈ 1.5 g
  • 2 tsp vanilla extract≈ 8 g
  • 1 tsp coffee extract (optional OR 1 tsp instant coffee dissolved in vanilla extract)≈ 4.2 g
  • 3 large eggs≈ 150 g
  • 1 yolk (from a large egg)≈ 18 g
  • 150 g dark chocolate (good quality chips or chunks. ¾ cup chips / small chunks)150 g
  • 85 g cocoa powder (I use Dutch cocoa powder (Callebaut), ¾ cup, sifted)85 g
  • 85 g AP flour (approximately ⅔ cup, spooned and leveled)85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 50 g dark chocolate chunks / chips (to sprinkle on top (optional))50 g

flour 85 gbatter 1068 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.

  • Chocolate177% · 58th percentile
  • Cocoa100% · 96th percentile
  • Fat266% · 93rd percentile
  • Sugar400% · 92nd percentile
  • Egg198% · 84th percentile
  • Leavening0% · 30th percentile
  • Salt1.8% · 64th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 40 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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