Recette du Brownie marbré chocolat & mascarpone : fondant et ultra-gourmand
Original in French
Hervé Palmieri · hervecuisine.com · 2026 · 6
Against 1,221 brownie recipes
More chocolate than 83% of recipes and no cocoa, unlike 62%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 83% of recipes: 286% of the flour weight against the typical recipe's 150%, about twice as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More egg than 83% of recipes: 190% of the flour weight against the typical recipe's 125%.
Ingredients (10)
- 200 g de chocolat noir200 g
- 120 g de beurre120 g
- 120 g de sucre de coco120 g
- 2 œufs≈ 100 g
- 70 g de farine70 g
- 1 pincée de sel≈ 0.4 g
- 125 g mascarpone (ou du fromage frais type St Moret ou Philadelphia)125 g
- 1 blanc d’œuf≈ 33 g
- 30 g de sucre blanc30 g
- 1 c. à café de vanille≈ 4.2 g
flour 70 gbatter 803 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.
- Chocolate286% · 84th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat171% · 67th percentile · median 136%
- Sugar214% · 47th percentile · median 224%
- Egg190% · 84th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.6% · 43rd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 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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