Brownie com nougat e gelado
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2026 · 10
Against 1,221 brownie recipes
No fat, unlike 97% of recipes and more leavening than 99%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No fat at all, where 97% of recipes use some (most of those 91 to 182% of the flour weight).
- More leavening than 99% of recipes: 9.2% of the flour weight against the typical recipe's 0%.
- More egg than 96% of recipes: 300% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
- More cocoa than 84% of recipes: 60% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
Ingredients (9)
- 50 g de farinha50 g
- 30 g de cacau em pó30 g
- 1 colher de chá de fermento em pó≈ 4.6 g
- 150 g de açúcar150 g
- 100 g de chocolate negro (> 60% de cacau)100 g
- 3 ovos tamanho L≈ 150 g
- 2 barritas de nougatn/a
- 2 carambolasn/a
- Gelado carte d’ Or Noite de Estrelasn/a
flour 50 gbatter 485 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.
- Chocolate200% · 67th percentile · median 150%
- Cocoa60% · 85th percentile · median 18%
- Fat0% · 1st percentile · median 136%
- Sugar300% · 73rd percentile · median 224%
- Egg300% · 97th percentile · median 125%
- Leavening9.2% · 99th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 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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