Brownie Daims
Original in French
lacuisinedunetoquee · chefsimon.com · 2026
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more chocolate than 78%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More chocolate than 78% of recipes: 250% of the flour weight against the typical recipe's 150%.
- More egg than 82% of recipes: 188% of the flour weight against the typical recipe's 125%.
- Less sugar than 78% of recipes: 150% of the flour weight against the typical recipe's 224%.
Ingredients (6)
- 3 oeufs≈ 150 g
- 200g de chocolat au lait200 g
- 100g de beurre100 g
- 120g de sucre120 g
- 80g de farine80 g
- 80g de daims +20g pour la déco100 g
flour 80 gbatter 750 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.
- Chocolate250% · 79th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat125% · 45th percentile · median 136%
- Sugar150% · 20th percentile · median 224%
- Egg188% · 83rd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- 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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