Brownies de chocolate com alperces e frutos secos
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2025 · 30
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 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (10)
- Vaqueiro Líquidan/a
- 150 g de alperces secos150 g
- 5 ovos≈ 250 g
- 180 g de açúcar180 g
- 150 g de Vaqueiro150 g
- 200 g de chocolate negro200 g
- 100 g de farinha100 g
- 50 g de Maizena50 g
- 1 colher de sobremesa de fermento em pó≈ 9 g
- 150 g de miolo de pistácio150 g
flour 100 gbatter 1239 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%
- Cocoa0% · 19th percentile · median 18%
- Fat0% · 1st percentile · median 136%
- Sugar180% · 33rd percentile · median 224%
- Egg250% · 94th 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
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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