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Easiest Brownies in the World

Mel · melskitchencafe.com · 2008 · 24 Servings (9X13-inch pan)

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at melskitchencafe.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 cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 224%.
Chocolate: 181%, 61st percentileCocoa: 0%, 19th percentileFat: 121%, 43rd percentileSugar: 160%, 25th percentileEgg: 107%, 37th percentileLeavening: 0%, 30th percentileSalt: 1.6%, 58th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 (12-ounce) bag chocolate chips340 g
  • 1 cup butter≈ 227 g
  • 1 1/2 cups sugar≈ 300 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 4 large room temperature eggs≈ 200 g
  • 1 1/2 cups flour≈ 188 g
  • 1/2 teaspoon salt≈ 3 g

flour 188 gbatter 1262 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.

  • Chocolate181% · 61st percentile
  • Cocoa0% · 19th percentile
  • Fat121% · 43rd percentile
  • Sugar160% · 25th percentile
  • Egg107% · 37th percentile
  • Leavening0% · 30th percentile
  • Salt1.6% · 58th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 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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