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Brownie mousse au chocolat hyper gourmand

Original in French

Samar · mesinspirationsculinaires.com · 2016 · 9

Against 1,221 brownie recipes

Less sugar than 99% of recipes and more leavening than 91%.

How French brownie recipes differ from English ones →

Get the method at mesinspirationsculinaires.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • Less sugar than 99% of recipes: 61% of the flour weight against the typical recipe's 224%, under a third as much.
  • More leavening than 91% of recipes: 5% of the flour weight against the typical recipe's 0%.
  • Less egg than 88% of recipes: 53% of the flour weight against the typical recipe's 125%, about half as much.
  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Chocolate: 160%, 54th percentileCocoa: 12%, 43rd percentileFat: 91%, 24th percentileSugar: 61%, 1st percentileEgg: 53%, 12th percentileLeavening: 5%, 93rd percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 tasse et demi de farine avec levure incorporée≈ 188 g
  • 1/2 tasse de sucre brun (j'ai utilisé le sucre normal)≈ 110 g
  • 170 g de beurre fondu170 g
  • 1/4 tasse de cacao amer tamisé≈ 22 g
  • 300 g e chocolat noir coupe en petits morceau ou comme moi des pépites de chocolat300 g
  • 2 oeufs jaunes et blancs séparés≈ 100 g
  • 3/4 tasse de crème liquide≈ 179 g
  • 2 c-a-c de sucre glace≈ 5 g
  • Chantilly et copeaux de chocolat pour la présentationn/a

flour 188 gbatter 1073 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

  • Chocolate160% · 54th percentile
  • Cocoa12% · 43rd percentile
  • Fat91% · 24th percentile
  • Sugar61% · 1st percentile
  • Egg53% · 12th percentile
  • Leavening5% · 93rd percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 minutes
median 30 minutes

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