Brownie chocolat caramel au beurre salé
Original in French
Samar · mesinspirationsculinaires.com · 2017 · 4
Against 1,221 brownie recipes
More cocoa than 97% of recipes and more fat than 93%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 97% of recipes: 115% of the flour weight against the typical recipe's 18%, about 6.5 times as much.
- More fat than 93% of recipes: 262% of the flour weight against the typical recipe's 136%, about twice as much.
- More sugar than 89% of recipes: 385% of the flour weight against the typical recipe's 224%.
- More salt than 93% of recipes: 4.6% of the flour weight against the typical recipe's 1.2%, about 4 times as much.
Ingredients (10)
- 170 g de beurre fondu170 g
- 250 g sucre250 g
- 2 oeufs≈ 100 g
- 2 c-a-c d'extrait de vanille≈ 8 g
- 1/2 c-a-c de sel≈ 3 g
- 1 c-a-c de café≈ 4.9 g
- 75 g de cacao75 g
- 65 g de farine65 g
- 80 g de pépites de chocolat80 g
- Caramel au beurre salén/a
flour 65 gbatter 756 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.
- Chocolate123% · 41st percentile · median 150%
- Cocoa115% · 97th percentile · median 18%
- Fat262% · 93rd percentile · median 136%
- Sugar385% · 90th percentile · median 224%
- Egg154% · 62nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt4.6% · 94th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 minutes
- median 30 minutes
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