One Bowl Brownies

wellplated.com · 2025 · 16 brownies (1 8x8-inch pan)

Against 1,221 brownie recipes

More cocoa than 85% of recipes and more salt than 82%.

How it compares

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

More cocoa than 85% of recipes: 61% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
More salt than 82% of recipes: 3.2% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Chocolate in the middle half of recipes: 90% of the flour weight against the typical recipe's 150%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

½ cup unsalted butter (or canola oil or extra-virgin olive oil*)≈ 114 g
1 cup granulated sugar≈ 200 g
½ cup powdered sugar (sifted if lumpy)≈ 60 g
⅔ cup cocoa powder (sifted if lumpy)≈ 57 g
1 teaspoon espresso powder (optional; will yield a more intensely chocolaty brownie)≈ 2.4 g
¾ teaspoon kosher salt≈ 3 g
2 tablespoons water≈ 30 g
1 teaspoon pure vanilla extract≈ 4.2 g
2 large eggs≈ 100 g
½ cup all-purpose flour≈ 63 g
¼ cup whole wheat flour (or additional all-purpose flour)≈ 32 g
½ cup dark chocolate chips≈ 85 g
Flaky sea salt (such as Malon or fleur de sel (optional))n/a

flour 95 gbatter 750 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.