Brownie facile
Original in French
Cuisine AZ · cuisineaz.com · 2022 · 6
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and less sugar 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).
- Less sugar than 78% of recipes: 150% of the flour weight against the typical recipe's 224%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (5)
- 200 g Chocolat noir200 g
- 3 Œuf(s)≈ 150 g
- 150 g Sucre en poudre150 g
- 100 g Farine100 g
- 125 g Beurre125 g
flour 100 gbatter 725 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 · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat125% · 45th percentile · median 136%
- Sugar150% · 20th percentile · median 224%
- Egg150% · 61st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 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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