Oreo Brownies
Leah Perez · thepioneerwoman.com · 2024 · 24 serving(s)
Against 1,221 brownie recipes
More cocoa than 84% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 84% of recipes: 59% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
- Chocolate in the middle half of recipes: 78% of the flour weight against the typical recipe's 150%.
Ingredients (11)
- 1 1/4 c. unsalted butter, cubed≈ 284 g
- 1 1/2 c. granulated sugar≈ 300 g
- 1 1/4 c. firmly packed light brown sugar≈ 275 g
- 1 3/4 c. all-purpose flour≈ 219 g
- 1 1/2 c. Dutch process cocoa powder, sifted≈ 129 g
- 1 tsp. kosher salt≈ 4 g
- 1 tsp. instant espresso powder (optional)≈ 2.4 g
- 5 large eggs, room temperature≈ 250 g
- 1 tbsp. vanilla extract≈ 13 g
- 1 c. semisweet chocolate chips≈ 170 g
- 30 Oreo sandwich cookies, lightly crushed and dividedn/a
flour 219 gbatter 1646 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.
- Chocolate78% · 26th percentile · median 150%
- Cocoa59% · 84th percentile · median 18%
- Fat130% · 47th percentile · median 136%
- Sugar263% · 63rd percentile · median 224%
- Egg114% · 41st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.8% · 64th percentile · median 1.2%
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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