We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Yeast, baking powder, other?
We metropolitan French distinguish "levure chimique" and "levure organique" (also called "levure de boulanger"). The first one is baking powder (the carbonated molecule), the latter is yeast (the fungi).
If there is only "levure" written, it generally means "levure chimique" (baking powder), as it is more readily available, rises faster, and doesn't need to be carefully kept alive.
Google translate confirms Didgeridrew's answer (not that it was necessary) ;)
Some of the envelopes say 10g, some say 11g. Almost all say it contains the right amount to add to 500g flour. I weighed 2 tsp of baking powder: 10.67g