Easter Brownies
theviewfromgreatisland.com · 2022 · 16 servings
Against 1,221 brownie recipes
More cocoa than 98% of recipes and more fat than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 98% of recipes: 138% of the flour weight against the typical recipe's 18%, about 7.5 times as much.
- More fat than 96% of recipes: 303% of the flour weight against the typical recipe's 136%, about twice as much.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- More sugar than 97% of recipes: 586% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
Ingredients (8)
- 1 1/4 cups butter, unsalted (this is 2 1/2 sticks)≈ 284 g
- 2 1/2 cups light brown sugar, lightly packed≈ 550 g
- 4 large eggs≈ 200 g
- 1 1/2 cups cocoa powder (be sure to use unsweetened)≈ 129 g
- 3/4 tsp salt≈ 4.5 g
- 1 Tbsp vanilla extract≈ 13 g
- 3/4 cup all purpose flour≈ 94 g
- 1 1/4 cups roughly crushed easter egg candies, divided≈ 304 g
flour 94 gbatter 1577 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa138% · 99th percentile · median 18%
- Fat303% · 97th percentile · median 136%
- Sugar586% · 98th percentile · median 224%
- Egg213% · 89th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt4.8% · 96th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 45 to 55 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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