Brownie aux noix rapide : la meilleure recette
Original in French
Anonyme · marmiton.org · 2015 · 10 Personnes
Against 1,221 brownie recipes
No cocoa, unlike 62% of recipes and more leavening than 85%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More leavening than 85% of recipes: 3.7% of the flour weight against the typical recipe's 0%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Less sugar than 78% of recipes: 152% of the flour weight against the typical recipe's 224%.
Ingredients (8)
- 200 g de noix200 g
- 4 oeufs≈ 200 g
- 190 g de sucre semoule190 g
- 225 g de chocolat noir225 g
- 225 g de beurre225 g
- 75 g de farine75 g
- 50 g d'amandes en poudre50 g
- 1 cuillère à café de levure≈ 4.6 g
flour 125 gbatter 1170 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.
- Chocolate180% · 59th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat180% · 70th percentile · median 136%
- Sugar152% · 21st percentile · median 224%
- Egg160% · 71st percentile · median 125%
- Leavening3.7% · 86th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 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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