Brownie aux carambars
Original in French
clementinecuisine · ptitchef.com · 2012 · 6
Against 1,221 brownie recipes
More cocoa than 97% of recipes and no chocolate, unlike 83%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More cocoa than 97% of recipes: 118% of the flour weight against the typical recipe's 18%, about 6.5 times as much.
- No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
Ingredients (8)
- 100 g de chocolat noir à 70% de cacao100 g
- 10 carambars au carameln/a
- 100 g de beurre100 g
- 2 oeufs≈ 100 g
- 150 g de cassonade150 g
- 85 g de farine85 g
- 2 pincées de sel≈ 0.8 g
- 1 cuillère à café d’extrait de vanille (optionnel)≈ 4.2 g
flour 85 gbatter 540 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.
- Chocolate0% · 8th percentile · median 150%
- Cocoa118% · 97th percentile · median 18%
- Fat118% · 39th percentile · median 136%
- Sugar177% · 32nd percentile · median 224%
- Egg118% · 42nd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0.9% · 46th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 25 to 30 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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