Brownie aux noix : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 6 personnes
Against 1,221 brownie recipes
More egg than 84% 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 egg than 84% of recipes: 200% 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).
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 224%.
Ingredients (6)
- 125 g de beurre125 g
- 150 g de chocolat noir (Poulain à 65%)150 g
- 120 g de sucre en poudre120 g
- 3 oeufs entiers≈ 150 g
- 75 g de farine75 g
- 100 g de noix ou noix de pécan ou amandes ou noisettes.100 g
flour 75 gbatter 720 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.
- Chocolate200% · 67th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat167% · 64th percentile · median 136%
- Sugar160% · 25th percentile · median 224%
- Egg200% · 86th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 30 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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