La recette de la bûche de Noël brownie chocolat noisettes, glaçage rocher
Original in French
Hervé Palmieri · hervecuisine.com · 2024 · 6
Against 1,221 brownie recipes
Less sugar than 95% of recipes and more egg than 87%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 95% of recipes: 90% of the flour weight against the typical recipe's 224%, about half as much.
- More egg than 87% of recipes: 207% of the flour weight against the typical recipe's 125%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (15)
- 90 ml de lait demi écrémé≈ 93 g
- 50 g de beurre fondu50 g
- 75 g de farine75 g
- 4 oeufs (3 s’ils sont gros)≈ 200 g
- 60 g de sucre60 g
- 150 g de chocolat noir à pâtisser150 g
- 75 g de beurre doux bien mou75 g
- 70 g de vergeoise + 30 g de sucre blond (ou 100 g de sucre)70 g
- 2 œufs≈ 100 g
- 1 cuillère à café de vanille≈ 4.2 g
- 70 g de farine70 g
- 1 pincée de fleur de sel≈ 0.4 g
- 100 g de chocolat à pâtisser100 g
- 15 g d'huile de tournesol ou pépins de raisins15 g
- 30 g d'amandes concassées grillées ou noisettes30 g
flour 145 gbatter 1092 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.
- Chocolate172% · 58th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat97% · 29th percentile · median 136%
- Sugar90% · 5th percentile · median 224%
- Egg207% · 88th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.3% · 36th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 12 to 13 minutes
- median 30 minutes
Keep exploring
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