Brownies au thermomix
Original in French
bveia44 · cookomix.com · 2016 · 8
Against 1,221 brownie recipes
More chocolate than 92% of recipes and more egg than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 92% of recipes: 400% of the flour weight against the typical recipe's 150%, about 2.5 times as much.
- More egg than 96% of recipes: 300% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
- More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (8)
- Chocolat noir - 200 grammes200 g
- Beurre - 125 grammes125 g
- Sucre en poudre - 100 grammes100 g
- Oeufs - 3≈ 150 g
- Farine - 50 grammes50 g
- Cannelle en poudre - 2 pincées≈ 0.8 g
- Noix de pécan - 50 grammes50 g
- Noix - 50 grammes50 g
flour 50 gbatter 726 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.
- Chocolate400% · 93rd percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg300% · 97th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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