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Red Velvet Brownies

Julianne Dell · beyondfrosting.com · 2024 · 9-12 brownies

Against 1,221 brownie recipes

Less fat than 95% of recipes and less egg than 92%.

See how all 1,221 brownie recipes compare →

Get the method at beyondfrosting.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 95% of recipes: 37% of the flour weight against the typical recipe's 136%, under a third as much.
  • Less egg than 92% of recipes: 26% of the flour weight against the typical recipe's 125%, under a third as much.
  • Less sugar than 86% of recipes: 122% of the flour weight against the typical recipe's 224%, about half as much.
  • Chocolate in the middle half of recipes: 86% of the flour weight against the typical recipe's 150%.
Chocolate: 86%, 27th percentileCocoa: 7.7%, 40th percentileFat: 37%, 5th percentileSugar: 122%, 13th percentileEgg: 26%, 8th percentileLeavening: 1.4%, 65th percentileSalt: 1.5%, 54th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 ¼ cups (238g) Granulated sugar238 g
  • 1/3 cup (78ml) Vegetable oil≈ 73 g
  • ¼ cup (59ml) Buttermilk≈ 61 g
  • 2 teaspoons (10ml) Pure vanilla extract≈ 8 g
  • 1 teaspoon (5ml) Distilled white vinegar≈ 4.9 g
  • 1 large egg≈ 50 g
  • ½ -1 teaspoon Red gel color≈ 3.7 g
  • 1 ½ cups + 2 tablespoons (195g) All-purpose flour195 g
  • 3 tablespoons (15g) Natural unsweetened cocoa powder15 g
  • ¼ teaspoon Baking soda≈ 1.5 g
  • ¼ teaspoon Baking powder≈ 1.2 g
  • ½ teaspoon Salt≈ 3 g
  • ¾ cups (168g) White chocolate chips168 g

flour 195 gbatter 822 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.

  • Chocolate86% · 27th percentile
  • Cocoa7.7% · 40th percentile
  • Fat37% · 5th percentile
  • Sugar122% · 13th percentile
  • Egg26% · 8th percentile
  • Leavening1.4% · 65th percentile
  • Salt1.5% · 54th percentile

Oven

Temperature
350°F / 175°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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