Brownie express 5 minutes !
Original in French
Hervé Palmieri · hervecuisine.com · 2016 · 8
Against 1,221 brownie recipes
More chocolate than 88% of recipes and more egg than 92%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 88% of recipes: 323% of the flour weight against the typical recipe's 150%, about twice as much.
- More egg than 92% of recipes: 242% 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).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (8)
- 200 g de chocolat noir à pâtisser200 g
- 125 g de sucre125 g
- 50 g de farine50 g
- 2 c. à soupe de noix de pécan ou noisettes ou noix≈ 15 g
- 2 c. à soupe de poudre d'amande≈ 12 g
- 2 c. à soupe d'eau≈ 30 g
- 80 g de beurre80 g
- 3 oeufs≈ 150 g
flour 62 gbatter 662 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.
- Chocolate323% · 88th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat129% · 46th percentile · median 136%
- Sugar202% · 42nd percentile · median 224%
- Egg242% · 92nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 5 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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