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Brownie americain

Original in French

Samar · mesinspirationsculinaires.com · 2021 · 9

Against 1,221 brownie recipes

No salt, unlike 67% of recipes.

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.

  • No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
  • No leavening, like 59% of recipes.
Chocolate: 121%, 41st percentileCocoa: 26%, 59th percentileFat: 147%, 58th percentileSugar: 211%, 44th percentileEgg: 105%, 33rd percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 140 g beurre (fondu)140 g
  • 200 g sucre200 g
  • 2 c.a-c extrait de vanille≈ 8 g
  • 2 oeuf≈ 100 g
  • 95 g farine95 g
  • 100 g noix de pecan (grossièrement concassées)100 g
  • 115 g pépites de chocolat (fondu)115 g
  • 25 g cacao amer25 g

flour 95 gbatter 783 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.

  • Chocolate121% · 41st percentile
  • Cocoa26% · 59th percentile
  • Fat147% · 58th percentile
  • Sugar211% · 44th percentile
  • Egg105% · 33rd percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 minutes
median 30 minutes

Keep exploring

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