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Dessert

Bakery-style Brownies

A chocolate brownie made with flour, cocoa, butter, cream cheese, sugar, eggs, and chocolate chips.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bakery-style Brownies

Oven325°F
Time28-34 minutes

Ingredients

Directions

Make the batter

  1. In a large mixing bowl, cream the butter.

  2. Cream the cheese and sugar until light and fluffy.

  3. Add the eggs and vanilla extract, then set aside.

Add the dry ingredients

  1. In a separate bowl, combine the flour, cocoa, almonds, baking soda, baking powder, and salt.

  2. Add the dry mixture to the butter mixture.

  3. Mix well, then fold in the chocolate chips.

Bake and cool

  1. Spread the mixture into a greased 13x9-inch rectangle baking dish.

  2. Bake for about 28-34 minutes at 325°F.

  3. Remove and allow to cool.

Nutrition, whole recipe (rough)

957Calories
23 gProtein
37 gFat
128 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cocoa + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together165 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  4. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the brownie together.
Baking cocoa
Supplies the chocolate flavour and deep colour.
Butter
Adds fat for a rich, tender crumb.
Eggs
Bind the batter and add structure as they set in the oven.
White sugar
Sweetens the batter and helps keep the crumb moist.
Baking powder
Releases gas that lifts the batter slightly as it bakes.

The step that matters

Baking time. Brownies keep setting as they cool, and overbaking dries out the crumb. Start checking at the shorter end of the range, since the centre should still be slightly soft when you remove them.

Swap the cocoa

How well each one fits the dish's main ingredients (flour, almond, butter, cream cheese, sugar, egg, chocolate):

  1. Pistachiofits better
  2. Macadamia nutfits better
  3. Hazelnutfits better
  4. Cocoathe original

Fit is the average pairing score against flour, almond, butter, cream cheese, sugar, egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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