Brownie à la crème de marrons
Original in French
Amour de cuisine · amourdecuisine.fr · 2020
Against 1,221 brownie recipes
More chocolate than 97% of recipes and more egg than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 97% of recipes: 500% of the flour weight against the typical recipe's 150%, about 3.5 times as much.
- More egg than 96% of recipes: 300% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (9)
- 250 g crème de marrons250 g
- 250 g chocolat noir250 g
- 3 œufs≈ 150 g
- 100 g sucre100 g
- 50 g farine50 g
- 80 g beurre80 g
- 60 g noix60 g
- 1 c. à café de vanille en poudre≈ 4.2 g
- 1 pincée de fleur de sel≈ 0.4 g
flour 50 gbatter 945 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.
- Chocolate500% · 98th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat160% · 62nd percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg300% · 97th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.8% · 45th percentile · median 1.2%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 20 minutes
- 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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