Recette brownie au Nutella fondant
Original in French
amour de cuisine · amourdecuisine.fr · 2024 · 9 parts
Against 1,221 brownie recipes
No chocolate, unlike 83% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (7)
- 1/2 verre de farine (1 verre = 250 ml)≈ 63 g
- 1/4 c. à café de sel≈ 1.5 g
- 2 oeufs≈ 100 g
- 1 verre de Nutella≈ 237 g
- 1/2 verre de sucre brun (cassonade)≈ 110 g
- 1 c. à café d' extrait de vanille≈ 4.2 g
- 1/2 verre de beurre fondu (non salé légèrement refroidi)≈ 114 g
flour 63 gbatter 629 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat182% · 74th percentile · median 136%
- Sugar176% · 32nd percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.4% · 75th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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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