Why it works: Milk and vanilla are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 19,175 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
The recipe
12 browniesIngredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Preheat oven to 350°F. Grease an 11x7-inch baking pan; set aside.
Make and bake
Stir together flour, sweetener, cocoa powder and baking soda in a large mixing bowl. Add milk, butter, egg substitute, honey and vanilla. Stir until just mixed. Pour into prepared pan.
Sprinkle cherries over top of chocolate mixture. Bake 13 to 15 minutes or until a wooden pick inserted into center comes out clean.
Cool and cut
Cool. Cut into 12 equal-size brownies.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
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Milk + vanillatop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Honey + vanillatop 4% of all pairsAroma overlapstrongMentioned together1,262 recipes
Shared aroma: beta-damascenone (apple, rose).
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Milk + honeytop 4% of all pairsAroma overlapstrongMentioned together1,333 recipes
Shared aroma: ethyl octanoate (fruity).
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Cocoa powder + vanillatop 4% of all pairsAroma overlapmoderateMentioned together2,189 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Provides the structure that holds the brownies together as they bake.
- Butter
- Adds fat for a tender, moist crumb and rich flavor.
- Egg substitute
- Binds the batter and helps it set as it bakes.
- Cocoa powder
- Supplies the chocolate flavor and deep color.
- Baking soda
- Helps the batter rise slightly and brown during baking.
- Tart red cherries
- Add bursts of tart acidity that contrast the sweet, rich batter.
The step that matters
Baking until a pick comes out clean. Brownies keep setting as they cool, so overbaking dries out the crumb and underbaking leaves wet batter. A wooden pick inserted into the center that comes out clean signals the batter has set without drying.
“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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