Brownie de chocolate y café
Original in Spanish
Su · webosfritos.es · 2016
Against 1,221 brownie recipes
More fat than 93% of recipes and more egg than 95%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 93% of recipes: 267% of the flour weight against the typical recipe's 136%, about twice as much.
- More egg than 95% of recipes: 267% of the flour weight against the typical recipe's 125%, about twice as much.
- More chocolate than 85% of recipes: 300% of the flour weight against the typical recipe's 150%, about twice as much.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (9)
- 75 g de avellanas tostadas75 g
- 225 g de chocolate negro225 g
- 200 g de mantequilla200 g
- 4 huevos≈ 200 g
- 130 g de azúcar normal130 g
- 75 g de harina normal75 g
- 4 g de levadura de repostería tipo Royal (opcional)4 g
- 1½ cucharaditas de café soluble≈ 7 g
- 1 cucharada de cacao en polvo≈ 5 g
flour 75 gbatter 922 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.
- Chocolate300% · 86th percentile · median 150%
- Cocoa7.2% · 40th percentile · median 18%
- Fat267% · 94th percentile · median 136%
- Sugar173% · 31st percentile · median 224%
- Egg267% · 95th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- 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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