brownie
Original in French
Thanina94 A · cuisineaz.com · 2014 · 4
Against 1,221 brownie recipes
More egg than 99% of recipes and more chocolate than 89%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More egg than 99% of recipes: 400% of the flour weight against the typical recipe's 125%, about 3 times as much.
- More chocolate than 89% of recipes: 340% of the flour weight against the typical recipe's 150%, 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 (5)
- 170 g Chocolat170 g
- 125 g Beurre125 g
- 130 g Sucre130 g
- 50 g Farine50 g
- 4 Œuf(s)≈ 200 g
flour 50 gbatter 675 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.
- Chocolate340% · 90th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar260% · 62nd percentile · median 224%
- Egg400% · 99th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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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