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Brownie Dubaï

Original in French

lacuisinedunetoquee · chefsimon.com · 2025

Against 1,221 brownie recipes

More fat than 87% of recipes and no salt, unlike 67%.

How French brownie recipes differ from English ones →

Get the method at chefsimon.com →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 87% of recipes: 227% of the flour weight against the typical recipe's 136%.
  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Chocolate: 200%, 67th percentileCocoa: 33%, 64th percentileFat: 227%, 87th percentileSugar: 180%, 33rd percentileEgg: 133%, 55th percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 150g de chocolat noir150 g
  • 130g de beurre130 g
  • 2 œufs≈ 100 g
  • 135g de sucre135 g
  • 75g de farine75 g
  • 2 cuillères à soupe de cacao sans sucre≈ 25 g
  • 170g de kadayif170 g
  • 40g de beurre40 g
  • 120g de pâte de pistache120 g
  • 2 grosse cuillères à soupe de purée d’amande blanche≈ 30 g
  • 150ml de crème liquide entière≈ 151 g

flour 75 gbatter 1126 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.

  • Chocolate200% · 67th percentile
  • Cocoa33% · 64th percentile
  • Fat227% · 87th percentile
  • Sugar180% · 33rd percentile
  • Egg133% · 55th percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

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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