Brownies fondant
Original in French
adja95140 · ptitchef.com · 2009 · 8
Against 1,221 brownie recipes
More chocolate than 94% of recipes and no egg, unlike 93%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More chocolate than 94% of recipes: 417% of the flour weight against the typical recipe's 150%, about 3 times as much.
- No egg at all, where 93% of recipes use some (most of those 100 to 167% of the flour weight).
- More fat than 90% of recipes: 250% of the flour weight against the typical recipe's 136%.
- No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Ingredients (7)
- # 250 g de chocolat noir250 g
- # 150 g de sucre en poudre150 g
- # 150 g de beurre150 g
- # 1 sachet de sucre vanillén/a
- # 60 g de farine tamisée60 g
- # 3 oeufsn/a
- # 1 pincée de seln/a
flour 60 gbatter 610 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.
- Chocolate417% · 94th percentile · median 150%
- Cocoa0% · 19th percentile · median 18%
- Fat250% · 91st percentile · median 136%
- Sugar250% · 59th percentile · median 224%
- Egg0% · 3rd percentile · median 125%
- Leavening0% · 30th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 20 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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