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Red Velvet Brownie Cups

tasteandtellblog.com · 2013 · 36 cups

Against 1,221 brownie recipes

No chocolate, unlike 83% of recipes and more fat than 89%.

See how all 1,221 brownie recipes compare →

Get the method at tasteandtellblog.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).
  • More fat than 89% of recipes: 242% of the flour weight against the typical recipe's 136%.
Chocolate: 0%, 8th percentileCocoa: 23%, 56th percentileFat: 242%, 90th percentileSugar: 213%, 45th percentileEgg: 107%, 35th percentileLeavening: 0%, 30th percentileSalt: 0.9%, 46th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 cup butter≈ 227 g
  • 1 cup sugar≈ 200 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 1/4 cup unsweetened cocoa≈ 22 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 1 tablespoon red food coloring≈ 15 g
  • 1 teaspoon vinegar≈ 4.9 g
  • 2 eggs≈ 100 g
  • 3/4 cup all-purpose flour≈ 94 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 oz cream cheese (softened)113 g
  • 1/4 cup butter (softened)≈ 57 g
  • 1 cup powdered sugar≈ 120 g

flour 94 gbatter 667 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
  • Cocoa23% · 56th percentile
  • Fat242% · 90th percentile
  • Sugar213% · 45th percentile
  • Egg107% · 35th percentile
  • Leavening0% · 30th percentile
  • Salt0.9% · 46th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 minutes
median 30 minutes

Keep exploring

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