Brownie chocolat et cacahuète
Original in French
Virginie Fouquet · chefnini.com · Pour 12 brownies :
Against 1,221 brownie recipes
More fat than 92% of recipes and more chocolate than 87%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 92% of recipes: 254% of the flour weight against the typical recipe's 136%.
- More chocolate than 87% of recipes: 308% of the flour weight against the typical recipe's 150%, about twice as much.
- 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).
Ingredients (8)
- 150g de chocolat noir à 65%150 g
- 165g de beurre165 g
- 2 oeufs≈ 100 g
- 100g de sucre100 g
- 3cl de sirop d’érable≈ 40 g
- 65g de farine65 g
- 50g de chocolat blanc50 g
- 65g de cacahuètes salées65 g
flour 65 gbatter 735 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.
- Chocolate308% · 87th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat254% · 92nd percentile · median 136%
- Sugar215% · 47th percentile · median 224%
- Egg154% · 62nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- not stated
- 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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