Brownies light : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 6 personnes
Against 1,221 brownie recipes
No fat, unlike 97% of recipes and less sugar than 91%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- No fat at all, where 97% of recipes use some (most of those 91 to 182% of the flour weight).
- Less sugar than 91% of recipes: 100% of the flour weight against the typical recipe's 224%, about half as much.
- 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).
Ingredients (7)
- 170 g de chocolat noir170 g
- 4 blancs d'oeuf≈ 132 g
- 160 g de sucre160 g
- 1 cuillère à café de levure chimique≈ 4.6 g
- 12 cl d'eau≈ 120 g
- 1 cuillère à café de vanille en poudre≈ 4.2 g
- 160 g de farine160 g
flour 160 gbatter 751 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.
- Chocolate106% · 36th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat0% · 1st percentile · median 136%
- Sugar100% · 8th percentile · median 224%
- Egg83% · 22nd percentile · median 125%
- Leavening2.9% · 80th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 20 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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