Brownie bicolor
Original in Spanish
Su · webosfritos.es · 2016
Against 1,221 brownie recipes
Less sugar than 95% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 95% of recipes: 83% of the flour weight against the typical recipe's 224%, about half as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- Less fat than 78% of recipes: 83% of the flour weight against the typical recipe's 136%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (11)
- 100 g de chocolate negro100 g
- 100 g de chocolate blanco100 g
- 100 g de mantequilla100 g
- 100 g de azúcar100 g
- 4 huevos grandes≈ 200 g
- 120 g de harina de repostería120 g
- 2 cucharaditas de levadura de repostería≈ 10 g
- 1 cucharadita de esencia de vainilla≈ 4.2 g
- 40 g de nueces40 g
- 40 g de avellanas40 g
- Azúcar glas para adornarn/a
flour 120 gbatter 814 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.
- Chocolate167% · 56th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat83% · 21st percentile · median 136%
- Sugar83% · 4th percentile · median 224%
- Egg167% · 77th percentile · median 125%
- Leavening0% · 30th 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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