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Brownie au mascarpone fondant et ganache au chocolat

Original in French

Amour de Cuisine · amourdecuisine.fr · 2021 · 16 parts

Against 1,221 brownie recipes

More fat than 95% of recipes and more cocoa than 85%.

How French brownie recipes differ from English ones →

Get the method at amourdecuisine.fr →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 fat than 95% of recipes: 275% of the flour weight against the typical recipe's 136%, about twice as much.
  • More cocoa than 85% of recipes: 63% of the flour weight against the typical recipe's 18%, about 3.5 times as much.
  • More egg than 82% of recipes: 188% of the flour weight against the typical recipe's 125%.
Chocolate: 106%, 36th percentileCocoa: 63%, 86th percentileFat: 275%, 95th percentileSugar: 181%, 35th percentileEgg: 188%, 83rd percentileLeavening: 0%, 30th percentileSalt: 0.5%, 42nd percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 220 gr de beurre non salé220 g
  • 85 gr de chocolat haché (contenant 30 gr de sucre pour 100 gr de chocolat)85 g
  • 145 gr de sucre blanc cristallisé145 g
  • 50 gr de cacao non sucré50 g
  • 110 gr de Mascarpone à la température ambiante110 g
  • 3 grands œufs≈ 150 g
  • 1 c à café d'extrait de vanille≈ 4.2 g
  • 80 gr farine80 g
  • 1 pincée de sel≈ 0.4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 100 gr de chocolat noir100 g
  • 6 c a soupe de crème fraîche liquide≈ 86 g
  • 1 c a soupe de beurre≈ 14 g

flour 80 gbatter 845 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.

  • Chocolate106% · 36th percentile
  • Cocoa63% · 86th percentile
  • Fat275% · 95th percentile
  • Sugar181% · 35th percentile
  • Egg188% · 83rd percentile
  • Leavening0% · 30th percentile
  • Salt0.5% · 42nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 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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