El segundo mejor brownie del mundo
Original in Spanish
Su · webosfritos.es · 2016
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- No leavening, like 59% of recipes.
Ingredients (9)
- 150 g de avellanas sablées (, lee los consejos, )150 g
- 150 g de chocolate negro fondant o de postres150 g
- 100 g de mantequilla a temperatura ambiente100 g
- 150 g de azúcar moreno150 g
- 2 huevos grandes≈ 100 g
- 80 g de harina normal80 g
- 1 cucharadita de levadura de repostería tipo Royal (opcional)≈ 4.9 g
- 1 pellizco de sal≈ 0.4 g
- Azúcar glasn/a
flour 80 gbatter 735 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.
- Chocolate188% · 63rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat125% · 45th percentile · median 136%
- Sugar188% · 36th percentile · median 224%
- Egg125% · 50th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.5% · 42nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- 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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