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Dark Chocolate Brownies

Ree Drummond · thepioneerwoman.com · 2014 · 16 serving(s)

Against 1,221 brownie recipes

No salt, unlike 67% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at thepioneerwoman.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.

  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
  • Egg in the middle half of recipes: 96% of the flour weight against the typical recipe's 125%.
Chocolate: 172%, 58th percentileCocoa: 14%, 45th percentileFat: 145%, 57th percentileSugar: 256%, 61st percentileEgg: 96%, 26th percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 c. butter≈ 227 g
  • 5 oz. unsweetened chocolate142 g
  • 1/4 c. unsweetened cocoa powder≈ 22 g
  • 2 c. sugar≈ 400 g
  • 1 tbsp. vanilla≈ 13 g
  • 3 whole large eggs≈ 150 g
  • 1 1/4 c. flour≈ 156 g
  • 3/4 c. semi-sweet chocolate chips≈ 128 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Powdered sugar, for siftingn/a

flour 156 gbatter 1237 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.

  • Chocolate172% · 58th percentile
  • Cocoa14% · 45th percentile
  • Fat145% · 57th percentile
  • Sugar256% · 61st percentile
  • Egg96% · 26th percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

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