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Brownie au chocolat, aux petits pois & à la patate douce

Original in French

Trois fois par jour · troisfoisparjour.com · Pour 8 portions

Against 1,221 brownie recipes

Less fat than 96% of recipes and less sugar than 94%.

How French brownie recipes differ from English ones →

Get the method at troisfoisparjour.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.

  • Less fat than 96% of recipes: 17% of the flour weight against the typical recipe's 136%, under a third as much.
  • Less sugar than 94% of recipes: 90% of the flour weight against the typical recipe's 224%, about half as much.
  • More chocolate than 81% of recipes: 270% of the flour weight against the typical recipe's 150%.
  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
Chocolate: 270%, 81st percentileCocoa: 0%, 19th percentileFat: 17%, 3rd percentileSugar: 90%, 5th percentileEgg: 120%, 46th percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 ½ tasse (225 g) de pépites de chocolat noir225 g
  • ¼ tasse de purée de pois verts surgelés (voir trucs et astuces)≈ 59 g
  • ¼ tasse de purée de patate douce (voir trucs et astuces)≈ 38 g
  • 2 œufs≈ 100 g
  • 1 c. à soupe de beurre, ramolli≈ 14 g
  • ¼ tasse de sucre≈ 50 g
  • 2 c. à soupe d’eau≈ 30 g
  • 1 c. à thé d’extrait de vanille≈ 4.2 g
  • 2/3 tasse de farine tout usage≈ 83 g
  • 1 ½ tasse de fraises surgelées≈ 356 g
  • 2 c. à soupe de sucre≈ 25 g
  • ½ tasse d’eau≈ 119 g

flour 83 gbatter 1102 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.

  • Chocolate270% · 81st percentile
  • Cocoa0% · 19th percentile
  • Fat17% · 3rd percentile
  • Sugar90% · 5th percentile
  • Egg120% · 46th 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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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.

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