Brownies allégés
Original in French
Delphine de Olivet · cuisineaz.com · 2007 · 6
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and no salt, unlike 67%.
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).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (7)
- 35 g Poudre35 g
- 150 g Chocolat noir150 g
- 150 g Beurre fondu150 g
- 275 g Sucre roux275 g
- 125 g Farine125 g
- 4 Œuf(s)≈ 200 g
- 80 ml Eau chaude≈ 80 g
flour 125 gbatter 1015 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.
- Chocolate120% · 39th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat120% · 40th percentile · median 136%
- Sugar220% · 48th percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 45 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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