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BROWNIE CHERRY BLOSSOM - Trois fois par jour

Original in French

Véronique Boyd · troisfoisparjour.com · 2026

Against 1,221 brownie recipes

More sugar than 99% of recipes and more egg than 91%.

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.

  • More sugar than 99% of recipes: 816% of the flour weight against the typical recipe's 224%, about 3.5 times as much.
  • More egg than 91% of recipes: 240% of the flour weight against the typical recipe's 125%, about twice as much.
  • More chocolate than 81% of recipes: 272% of the flour weight against the typical recipe's 150%.
  • More fat than 83% of recipes: 204% of the flour weight against the typical recipe's 136%.
Chocolate: 272%, 82nd percentileCocoa: 0%, 19th percentileFat: 204%, 83rd percentileSugar: 816%, 100th percentileEgg: 240%, 92nd percentileLeavening: 0%, 30th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 tasse de cerises au Marasquin, hachées≈ 237 g
  • ½ tasse de sucre en poudre≈ 100 g
  • ½ tasse de beurre non salé≈ 114 g
  • 1 tasse de pastilles de chocolat noir≈ 170 g
  • ½ tasse de cassonade≈ 110 g
  • ½ tasse de sucre≈ 100 g
  • 1 c. à thé d’extrait de vanille≈ 4.2 g
  • 3 oeufs≈ 150 g
  • ½ tasse de farine≈ 63 g
  • ¼ tasse de noix de coco sucrée≈ 30 g
  • ¼ tasse d’arachides hachées≈ 59 g
  • 1 c. à soupe de beurre non salé, à température ambiante≈ 14 g
  • ¼ de tasse de sirop de cerises≈ 59 g
  • 1 tasse de sucre en poudre≈ 200 g
  • ¼ de tasse de cerises au marasquin, hachées≈ 59 g

flour 63 gbatter 1469 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.

  • Chocolate272% · 82nd percentile
  • Cocoa0% · 19th percentile
  • Fat204% · 83rd percentile
  • Sugar816% · 100th percentile
  • Egg240% · 92nd percentile
  • Leavening0% · 30th percentile
  • Salt0% · 16th percentile

Oven

Temperature
not stated
median 350°F
Time
not stated
median 30 minutes

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