Brownie au chocolat
Original in French
Ptitchef_com · ptitchef.com · 2014 · 15
Against 1,221 brownie recipes
More fat than 96% of recipes and more egg than 95%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More fat than 96% of recipes: 314% of the flour weight against the typical recipe's 136%, about 2.5 times as much.
- More egg than 95% of recipes: 286% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
- 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 (6)
- 125gr de chocolat noir (à 70%)125 g
- 220gr de beurre220 g
- 4 oeufs (de tailles moyennes)≈ 200 g
- 125gr de sucre125 g
- 70gr de farine70 g
- Sucre glacen/a
flour 70 gbatter 740 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.
- Chocolate179% · 58th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat314% · 97th percentile · median 136%
- Sugar179% · 33rd percentile · median 224%
- Egg286% · 96th percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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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