Recette du brownie haricots blancs chocolat noisettes sans beurre et sans oeufs
Original in French
Hervé Palmieri · hervecuisine.com · 2021 · 6
Against 1,221 brownie recipes
More leavening than 99% of recipes and no egg, unlike 93%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More leavening than 99% of recipes: 9.2% of the flour weight against the typical recipe's 0%.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- More chocolate than 85% of recipes: 300% of the flour weight against the typical recipe's 150%, about twice as much.
- More fat than 89% of recipes: 240% of the flour weight against the typical recipe's 136%.
Ingredients (11)
- 300 g de haricots blancs égouttés300 g
- 100 g de chocolat noir à pâtisser100 g
- 100 g de sucre100 g
- 120 g de beurre d’amande ou beurre de cacahouète120 g
- 100 g de lait coco100 g
- 100 g de compote de pomme100 g
- 50 g de farine50 g
- 1 cc de levure chimique≈ 4.6 g
- 1 pincée de fleur de sel≈ 0.4 g
- 15 g de cacao non sucré15 g
- 50 g de noisettes et des pépites de chocolat50 g
flour 50 gbatter 940 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.
- Chocolate300% · 86th percentile · median 150%
- Cocoa30% · 62nd percentile · median 18%
- Fat240% · 89th percentile · median 136%
- Sugar200% · 40th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening9.2% · 99th percentile · median 0%
- Salt0.8% · 45th 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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