Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fudgey-Boo
Ingredients
Directions
Melt the chocolate
Put the butter and chocolate chips in a mug and microwave for 30 seconds or until butter is fully melted.
Stir the chocolate chips and butter until smooth.
Make the batter
Add the sugar and stir again.
Add the flour and stir yet again.
Add the water. The more chocolate chips you have, the less water you will need.
Cook and serve
Microwave for 1 minute-1 min, 30 sec.
Enjoy your Fudgey-Boo!
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.
-
Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Chocolate + sugartop 13% of all pairsAroma overlapmoderateMentioned together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Sugar + flourtop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Butter + chocolatetop 16% of all pairsAroma overlapmoderateMentioned together10,543 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Butter + sugartop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Melts to add fat, richness and a smooth, tender texture.
- Chocolate chips
- Melt into the mixture to give the fudgy body and deep chocolate flavour.
- Granulated sugar
- Adds sweetness and helps keep the fudge moist and soft.
- Flour
- Provides structure as its starch sets when microwaved, holding the fudge together.
The step that matters
Adding the water. Flour absorbs liquid and sets when heated, so too much water thins the batter and can leave the fudge runny. Adjust the water to the amount of chocolate chips, as the recipe advises.
“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.
You might also like
Chocolate Cream171 recipes
Chocolate Cookies76 recipes
Chocolate Fudge55 recipes
Chocolate Drop Cookies50 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.