Veritable Brownies : la meilleure recette
Original in French
Anonyme · marmiton.org · 2007 · 6 personnes
Against 1,221 brownie recipes
More chocolate than 83% of recipes and more egg than 89%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 83% of recipes: 286% of the flour weight against the typical recipe's 150%, about twice as much.
- More egg than 89% of recipes: 214% 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).
Ingredients (7)
- 3 oeufs≈ 150 g
- 70 g de farine70 g
- 30 g de maïzena30 g
- 200 g de chocolat200 g
- 100 g de beurre100 g
- 150 g de sucre150 g
- 100 g de cerneaux de noix (ou de noix de pécan)100 g
flour 70 gbatter 800 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.
- Chocolate286% · 84th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat143% · 56th percentile · median 136%
- Sugar214% · 47th percentile · median 224%
- Egg214% · 89th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 25 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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