Brownie caramel
Original in French
Bertrand - Le Meilleur Pâtissier saison 12 · cuisineaz.com · 2023 · 6
Against 1,221 brownie recipes
More fat than 97% of recipes and more sugar than 96%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 97% of recipes: 319% of the flour weight against the typical recipe's 136%, about 2.5 times as much.
- More sugar than 96% of recipes: 506% of the flour weight against the typical recipe's 224%, about 2.5 times as much.
- More egg than 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (18)
- caramel beurre salén/a
- 220 g Sucre220 g
- 140 g Crème liquide140 g
- 80 g Beurre demi-sel80 g
- 2 pincée(s) Fleur de sel≈ 0.8 g
- brownien/a
- 200 g Chocolat noir200 g
- 175 g Beurre demi-sel mou175 g
- 160 g Sucre de canne roux bio160 g
- 4 Oeuf(s)≈ 200 g
- 80 g Farine80 g
- 2 pincée(s) Sel≈ 0.8 g
- 75 g Noix de pécan75 g
- chantilly vanillen/a
- 200 g Crème liquide 35%200 g
- 50 g Mascarpone50 g
- 25 g Sucre glace25 g
- 5 g Vanille en poudre5 g
flour 80 gbatter 1612 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%
- Fat319% · 97th percentile · median 136%
- Sugar506% · 96th percentile · median 224%
- Egg250% · 94th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2% · 68th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- 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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