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Red Velvet Brownies

livewellbakeoften.com · 2024 · 12 brownies

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and less egg than 86%.

See how all 1,221 brownie recipes compare →

Get the method at livewellbakeoften.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.

  • No chocolate at all, where 83% of recipes use some (most of those 111 to 250% of the flour weight).
  • Less egg than 86% of recipes: 63% of the flour weight against the typical recipe's 125%, about half as much.
Chocolate: 0%, 8th percentileCocoa: 14%, 45th percentileFat: 106%, 34th percentileSugar: 188%, 36th percentileEgg: 63%, 14th percentileLeavening: 0%, 30th percentileSalt: 0.9%, 46th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • ¾ cup unsalted butter (melted and slightly cooled (1.5 sticks; 170 grams))170 g
  • 1 cup granulated sugar ((200 grams))200 g
  • ½ cup packed light brown sugar ((100 grams))100 g
  • 2 large eggs (at room temperature)≈ 100 g
  • 1 tablespoon liquid red food coloring ((15 ml; I use McCormick))≈ 15 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1 ¼ cups all-purpose flour (spooned & leveled (160 grams))160 g
  • ¼ cup unsweetened natural cocoa powder ((22 grams))22 g
  • ¼ teaspoon salt≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 ounces brick-style cream cheese (softened (113 grams))113 g
  • 2 tablespoons unsalted butter (softened (30 grams))30 g
  • ½ cup powdered sugar ((60 grams))60 g
  • ½ teaspoon pure vanilla extract≈ 2.1 g

flour 160 gbatter 777 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.

  • Chocolate0% · 8th percentile
  • Cocoa14% · 45th percentile
  • Fat106% · 34th percentile
  • Sugar188% · 36th percentile
  • Egg63% · 14th percentile
  • Leavening0% · 30th percentile
  • Salt0.9% · 46th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
28 to 33 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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