Brownie fondant au chocolat
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 8 parts
Against 1,221 brownie recipes
More chocolate than 99% of recipes and more fat than 99%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 99% of recipes: 614% of the flour weight against the typical recipe's 150%, about 4 times as much.
- More fat than 99% of recipes: 500% of the flour weight against the typical recipe's 136%, about 3.5 times as much.
- More egg than 99% of recipes: 500% of the flour weight against the typical recipe's 125%, about 4 times as much.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (7)
- 135 g de chocolat noir de couverture de qualité (55-60%) (J'aime bien le Cacao Barry Excellence 55%)135 g
- 110 g de beurre doux110 g
- 110 g d’œufs entiers battus (environ 2 œufs)110 g
- 40 g de sucre semoule40 g
- 22 g de farine T5522 g
- 30 g de noisettes (ou noix, noix de pécan ou pistaches ; jusqu’à 60 g, facultatif)30 g
- 1 pincée de sel (idéalement fleur de sel)≈ 0.4 g
flour 22 gbatter 447 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.
- Chocolate614% · 99th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat500% · 100th percentile · median 136%
- Sugar182% · 35th percentile · median 224%
- Egg500% · 100th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt1.8% · 64th percentile · median 1.2%
Oven
- Temperature
- 275°F / 135°C
- median 350°F
- Time
- 10 to 15 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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