Brownie chocolat au spéculoos
Original in French
Virginie Fouquet · chefnini.com · Pour 10 carrés de brownie :
Against 1,221 brownie recipes
More chocolate than 95% of recipes and more egg than 92%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 95% of recipes: 438% of the flour weight against the typical recipe's 150%, about 3 times as much.
- More egg than 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More fat than 79% of recipes: 200% of the flour weight against the typical recipe's 136%.
Ingredients (6)
- 175 g de chocolat noir 70%175 g
- 70 g de sucre70 g
- 80 g de beurre80 g
- 40 g de farine40 g
- 2 oeufs≈ 100 g
- 7 spéculoosn/a
flour 40 gbatter 465 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.
- Chocolate438% · 95th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat200% · 81st percentile · median 136%
- Sugar175% · 31st percentile · median 224%
- Egg250% · 94th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 20 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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