Salted Caramel Brownies
yellowblissroad.com · 2025 · 9 servings
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and no salt, unlike 67%.
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 salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Fat in the middle half of recipes: 91% of the flour weight against the typical recipe's 136%.
- Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 224%.
Ingredients (9)
- 1 1/2 cups Semi-sweet chocolate chips≈ 255 g
- 1/2 cup Salted butter 1 stick≈ 114 g
- 1 cup Granulated sugar≈ 200 g
- 2 Large egg≈ 100 g
- 1 Large egg yolk≈ 18 g
- 1 cup All-purpose flour≈ 125 g
- 1/2 teaspoon Vanilla≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- 13.4 ounce Can dulce de leche380 g
- Pinch Flaky salt≈ 0.4 g
flour 125 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.
- Chocolate204% · 70th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat91% · 26th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg94% · 25th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 minutes
- 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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