Salted Caramel Brownie
Ree Drummond · thepioneerwoman.com · 2010 · 20 serving(s)
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more sugar than 78%.
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).
- More sugar than 78% of recipes: 320% of the flour weight against the typical recipe's 224%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (12)
- Slightly Adapted From An Amelie's-provided Recipes In Charlotte Magazinen/a
- 6 oz. weight Unsweetened Chocolate, Chopped170 g
- 3/4 c. Unsalted Butter, Cut Into Pieces≈ 170 g
- 2 c. Sugar≈ 400 g
- 3 whole Eggs≈ 150 g
- 1 c. All-purpose Flour≈ 125 g
- _____n/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 c. Heavy Cream≈ 119 g
- 1/2 c. Water≈ 119 g
- 1/4 c. Unsalted Butter, Cut Into Pieces≈ 57 g
- 2 tsp. Kosher Salt≈ 8 g
- 2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Watern/a
flour 125 gbatter 1015 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.
- Chocolate136% · 47th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat136% · 51st percentile · median 136%
- Sugar320% · 81st percentile · median 224%
- Egg120% · 46th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 40 minutes
- median 30 minutes
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