Brownie Chocolat Caramel : la meilleure recette
Original in French
Anonyme · marmiton.org · 2020 · 6 personnes
Against 1,221 brownie recipes
More sugar than 90% of recipes and more fat than 83%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More sugar than 90% of recipes: 387% of the flour weight against the typical recipe's 224%.
- More fat than 83% of recipes: 207% of the flour weight against the typical recipe's 136%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
- More salt than 80% of recipes: 2.7% of the flour weight against the typical recipe's 1.2%, about 2.5 times as much.
Ingredients (9)
- 200 g de sucre200 g
- 180 g de crème liquide entière180 g
- 80 g de beurre demi-sel80 g
- 2 g de fleur de sel2 g
- 150 g de chocolat noir150 g
- 75 g de beurre75 g
- 90 g de sucre90 g
- 2 oeufs≈ 100 g
- 75 g de farine75 g
flour 75 gbatter 952 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%
- Fat207% · 84th percentile · median 136%
- Sugar387% · 90th percentile · median 224%
- Egg133% · 55th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt2.7% · 81st percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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