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Guinness Brownies

wellplated.com · 2017 · 16 brownies

Against 1,221 brownie recipes

More chocolate than 93% of recipes and more cocoa than 86%.

See how all 1,221 brownie recipes compare →

Get the method at wellplated.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More chocolate than 93% of recipes: 401% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
  • More cocoa than 86% of recipes: 66% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
  • Less fat than 80% of recipes: 80% of the flour weight against the typical recipe's 136%.
  • More egg than 78% of recipes: 170% of the flour weight against the typical recipe's 125%.
Chocolate: 401%, 93rd percentileCocoa: 66%, 86th percentileFat: 80%, 20th percentileSugar: 170%, 30th percentileEgg: 170%, 79th percentileLeavening: 0%, 30th percentileSalt: 1.1%, 48th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 8 ounces semisweet chocolate (cut into pieces)227 g
  • 5 tablespoons unsalted butter (at room temperature)≈ 71 g
  • 1/2 cup whole wheat pastry flour≈ 57 g
  • 1/4 cup all-purpose flour≈ 31 g
  • 1/2 cup unsweetened cocoa powder (plus 1 tablespoon )≈ 58 g
  • 1/4 teaspoon kosher salt≈ 1 g
  • 3/4 cup granulated sugar≈ 150 g
  • 3 large eggs (at room temperature)≈ 150 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3/4 cup Irish stout beer (plus 2 tablespoons, such as Guinness, at room temperature with any foam skimmed off)≈ 207 g
  • 3/4 cup semisweet chocolate chips≈ 128 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup unsalted butter ((1 stick) at room temperature)≈ 114 g
  • 2 1/2 cups powdered sugar≈ 300 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2-3 tablespoons Irish stout (such as Guinness)≈ 37 g

flour 88 gbatter 1084 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.

  • Chocolate401% · 93rd percentile
  • Cocoa66% · 86th percentile
  • Fat80% · 20th percentile
  • Sugar170% · 30th percentile
  • Egg170% · 79th percentile
  • Leavening0% · 30th percentile
  • Salt1.1% · 48th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 30 minutes

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