The Most Amazing Brownies (Baking Chocolate Version)
thestayathomechef.com · 2017 · 12 Servings
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and less fat than 81%.
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).
- Less fat than 81% of recipes: 76% of the flour weight against the typical recipe's 136%.
- More salt than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Ingredients (8)
- 10 tablespoons salted butter (melted)≈ 142 g
- 6 ounces baking chocolate (melted)170 g
- 2¼ cups granulated sugar≈ 450 g
- 4 eggs≈ 200 g
- 1 tablespoon vanilla extract≈ 13 g
- 1 teaspoon salt≈ 6 g
- 1 teaspoon baking powder≈ 4.6 g
- 1½ cups all-purpose flour≈ 188 g
flour 188 gbatter 1173 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.
- Chocolate91% · 30th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat76% · 18th percentile · median 136%
- Sugar240% · 55th percentile · median 224%
- Egg107% · 37th percentile · median 125%
- Leavening2.5% · 76th percentile · median 0%
- Salt3.2% · 85th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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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