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Chocolate Malt Brownie in a Jar

By aspicyperspective · From Open Recipes · 19 ingredients
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Why it works: Chocolate and cocoa powder match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 1,587 recipes mention both. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

12 jars
Prep1 hr
Cook30 min

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the Brownie
  • For the Chocolate Malt Pudding
  • For the Chocolate Malt Cream
  • For the Whipped Cream
  • Supplies

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 350°F (177°C) and grease a 9x13-inch pan. In a bowl, stir the brownie mix with the eggs, vegetable oil and water until smooth.

  2. Spread the batter in the pan and bake 25 to 30 minutes, until the center is set and a toothpick comes out with moist crumbs. Cool completely, then crumble the brownie.

  3. For the chocolate malt pudding, whisk the instant chocolate pudding mix with the cold milk and 1/2 cup malted milk powder for 2 minutes until thickened. Refrigerate 15 minutes to set.

  4. For the chocolate malt cream, beat 1 1/2 cups heavy cream with 1/4 cup malted milk powder, the cocoa powder and 1/4 cup powdered sugar until soft peaks form. Keep chilled.

  5. For the whipped cream, beat the remaining 1 1/2 cups heavy cream with 1/3 cup powdered sugar until stiff peaks form. Keep chilled.

  6. Shave the chocolate bar into curls with a vegetable peeler and set them aside for garnish.

  7. Layer the brownie crumbs, pudding, chocolate malt cream and whipped cream into each half-pint mason jar. Top with chocolate curls and refrigerate until serving.

  8. Set each jar with a disposable spoon and a cocktail napkin, and tie ribbon or twine around the jar necks before serving.

By aspicyperspective. Recipe from Open Recipes.

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.

  1. Chocolate + cocoa powdertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,587 recipes

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

  2. Chocolate + milk powdertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together78 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Chocolate + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Cream + cocoa powdertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together825 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + sugartop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

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

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