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Peanut Butter Frosted Brownies

thestayathomechef.com · 2017 · 16 brownies

Against 1,221 brownie recipes

Close to the middle of 1221 brownie recipes on every ingredient.

See how all 1,221 brownie recipes compare →

Get the method at thestayathomechef.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.

  • Egg in the middle half of recipes: 94% of the flour weight against the typical recipe's 125%.
  • Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 1.2%.
Chocolate: 136%, 46th percentileCocoa: 34%, 66th percentileFat: 136%, 52nd percentileSugar: 252%, 60th percentileEgg: 94%, 25th percentileLeavening: 0%, 30th percentileSalt: 2.4%, 75th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 12 tablespoons unsalted butter (sliced into individual tablespoons)≈ 170 g
  • 1/2 cup semi-sweet chocolate chips≈ 85 g
  • 1/2 cup unsweetened cocoa powder≈ 43 g
  • 3/4 cup granulated sugar≈ 150 g
  • 3/4 cup brown sugar (tightly packed)≈ 165 g
  • 2 large eggs≈ 100 g
  • 1 large egg yolk≈ 18 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 cup all-purpose flour≈ 125 g
  • 1/2 cup mini chocolate chips (optional)≈ 85 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3/4 cup creamy peanut butter≈ 194 g
  • 1/2 cup unsalted butter (softened to room temperature)≈ 114 g
  • 1 1/4 cup powdered sugar≈ 150 g
  • ½ teaspoon salt≈ 3 g
  • ½ teaspoon vanilla extract≈ 2.1 g
  • 1 tablespoon heavy cream*≈ 15 g

flour 125 gbatter 949 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% · 46th percentile
  • Cocoa34% · 66th percentile
  • Fat136% · 52nd percentile
  • Sugar252% · 60th percentile
  • Egg94% · 25th percentile
  • Leavening0% · 30th percentile
  • Salt2.4% · 75th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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