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No Bake Fudge Brownies

A no-bake chocolate fudge brownie made with chocolate morsels, sweetened condensed milk, chocolate wafer crumbs, and nuts.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Chocolate and nuts work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

No Bake Fudge Brownies

Ingredients

Directions

Make the fudge base

  1. Melt chocolate morsels over hot (not boiling) water; stir until smooth.

  2. Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended.

Set and cut

  1. Press into foil-lined 8 inch square pan.

  2. Press remaining 1/2 cup nuts into top of brownie.

  3. Let stand at room temperature until firm.

  4. Cut into 2-inch squares.

Nutrition, whole recipe (rough)

304Calories
9 gProtein
17 gFat
29 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Nutsnot in our table0

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. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Chocolate + condensed milktop 12% of all pairs
    Smell alikelow
    Cooked together541 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Condensed milk + nutstop 23% of all pairs
    Smell alikelow
    Cooked together39 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Semi-sweet chocolate morsels
Melt to form the rich, fudgy body and chocolate flavour of the bars.
Sweetened condensed milk
Adds sweetness and moisture, and sets firm as it cools, binding the bars.
Chocolate wafers
Crushed wafers add structure and a crumbly, sandy texture to the fudge.
Nuts
Add crunch and contrast to the soft fudge texture.

The step that matters

Melting the chocolate over hot, not boiling, water. Chocolate can seize or turn grainy if it overheats or meets steam or water. Gentle heat, with stirring until smooth, keeps it glossy and evenly blended into the milk.

Swap the nuts

How well each one fits the dish's main ingredients (chocolate, condensed milk):

  1. Peanutfits better
  2. Hazelnutfits about as well
  3. Almondfits about as well
  4. Nutsthe original

Fit is the average pairing score against chocolate, condensed milk. 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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