Brownie
Original in French
Chef Simon · chefsimon.com · 2011
Against 1,221 brownie recipes
Less sugar than 91% 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.
- Less sugar than 91% of recipes: 100% of the flour weight against the typical recipe's 224%, about half 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)
- 200 g de chocolat noir à cuire (ou de couverture)200 g
- 150 g de vergeoise brune ou de sucre en poudre150 g
- 170 g de beurre170 g
- 3 oeufs≈ 150 g
- 100 g d'amandes en poudre100 g
- 50 g d'amandes, noix, pistaches, noisettes juste concassés50 g
- 50 g de farine50 g
- cannelle, écorce d'orange ou arômes selon le goûtn/a
flour 150 gbatter 870 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.
- Chocolate133% · 44th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat113% · 37th percentile · median 136%
- Sugar100% · 8th percentile · median 224%
- Egg100% · 30th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 40 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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