Almond Flour Brownies
theviewfromgreatisland.com · 2025 · 16 servings
Against 1,221 brownie recipes
More egg than 87% of recipes and less sugar than 78%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More egg than 87% of recipes: 208% of the flour weight against the typical recipe's 125%.
- Less sugar than 78% of recipes: 156% of the flour weight against the typical recipe's 224%.
- More salt than 82% of recipes: 3.1% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
- Chocolate in the middle half of recipes: 221% of the flour weight against the typical recipe's 150%.
Ingredients (8)
- 10 Tbsp unsalted butter≈ 142 g
- 1 1/4 cups semisweet chocolate chips≈ 213 g
- 1 cup finely ground almond flour≈ 96 g
- 1/4 cup cocoa powder≈ 22 g
- 1/2 tsp salt≈ 3 g
- 4 eggs≈ 200 g
- 3/4 cup sugar≈ 150 g
- 1 tsp almond extract≈ 4.2 g
flour 96 gbatter 829 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.
- Chocolate221% · 73rd percentile · median 150%
- Cocoa22% · 55th percentile · median 18%
- Fat148% · 58th percentile · median 136%
- Sugar156% · 22nd percentile · median 224%
- Egg208% · 88th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt3.1% · 83rd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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