Brownietaart met chocolademousse
Original in Dutch
Sabine · ohmyfoodness.nl · 2017 · 1 taart (30cm)
Against 1,221 brownie recipes
Less sugar than 99% of recipes and less fat than 94%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- Less sugar than 99% of recipes: 43% of the flour weight against the typical recipe's 224%, under a third as much.
- Less fat than 94% of recipes: 43% of the flour weight against the typical recipe's 136%, about half as much.
- Less egg than 87% of recipes: 57% of the flour weight against the typical recipe's 125%, about half as much.
- Less chocolate than 75% of recipes: 71% of the flour weight against the typical recipe's 150%, about half as much.
Ingredients (11)
- 150 gr ongezouten roomboter (op kamertemperatuur)150 g
- 100 gr kristalsuiker100 g
- 2 eieren≈ 100 g
- 1 tl vanille-aroma≈ 4.2 g
- 350 gr bloem350 g
- 4 el cacaopoeder≈ 22 g
- snuf zout≈ 0.4 g
- 2 eieren (gesplitst)≈ 100 g
- 50 gr kristalsuiker50 g
- 500 ml slagroom≈ 503 g
- 250 gr chocolade (puur of melk)250 g
flour 350 gbatter 1629 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.
- Chocolate71% · 25th percentile · median 150%
- Cocoa6.2% · 39th percentile · median 18%
- Fat43% · 6th percentile · median 136%
- Sugar43% · 0th percentile · median 224%
- Egg57% · 12th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.1% · 32nd percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 to 25 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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