Mocha Brownies
Ree Drummond · thepioneerwoman.com · 2013 · 20 serving(s)
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: 73% of the flour weight against the typical recipe's 150%.
Ingredients (11)
- 4 oz. weight Unsweetened Chocolate113 g
- 2 sticks Butter≈ 226 g
- 2 c. Sugar≈ 400 g
- 4 whole Eggs≈ 200 g
- 3 tsp. Vanilla Extract≈ 13 g
- 1 1/4 c. All-purpose Flour≈ 156 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 sticks Butter, Softened≈ 226 g
- 5 c. Powdered Sugar≈ 600 g
- 1/4 c. Cocoa Powder≈ 22 g
- 1/4 tsp. Salt≈ 1.5 g
- 1/2 c. Strongly Brewed Coffee, Cooled (more To Taste)≈ 119 g
flour 156 gbatter 1108 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.
- Chocolate73% · 25th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat145% · 57th percentile · median 136%
- Sugar256% · 61st percentile · median 224%
- Egg128% · 52nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 45 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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