Lesson 1Flour and starch: protein content, gluten development, and use of starches or cake flourDiscover how flour protein and starch content manage gluten, chewiness, and structure. Compare plain, bread, and cake flour, along with pure starches, and understand how mixing techniques and hydration impact tenderness and brownie density for optimal baking outcomes.
Protein levels in common wheat floursCake flour vs plain flour in browniesAdding cornflour or other pure starchesMixing methods to limit glutenHydration and resting effects on crumbLesson 2Add-ins and inclusions: nuts, chocolate chips, fillings, and their effects on moisture and shelf lifeExamine how nuts, chips, caramels, and fillings alter moisture, structure, and shelf life. Learn to toast, coat, and portion inclusions to prevent sinking, seizing chocolate, or creating wet spots in the crumb, ensuring your brownies stay fresh and tasty longer.
Choosing and toasting nuts for flavourChocolate chips vs chopped chocolateManaging caramels and gooey fillingsPreventing inclusions from sinkingImpact of inclusions on shelf lifeLesson 3Sugars and humectants: sucrose, invert sugar, glucose, brown sugar effects on texture and shelf lifeInvestigate how sucrose, brown sugar, glucose, and invert sugar impact sweetness, spread, crust, and moistness. Master using humectants to delay staling, control chewiness, and avoid crystallisation in stored brownies, keeping them soft and enjoyable for days.
White sugar and crust formationBrown sugar, molasses, and chewinessGlucose and invert sugar as humectantsSugar’s role in Maillard browningPreventing dryness during storageLesson 4Fat sources and functions: butter, cocoa butter, neutral fats, emulsifiersGrasp how butter, cocoa butter, and neutral oils affect richness, chew, and shine. Explore emulsifiers, milk solids, and water in fats, and how fat ratios determine fudginess, greasiness, and brownie keeping quality for superior results every time.
Butterfat vs water and milk solidsCocoa butter crystallisation and snapNeutral oils and perceived moistnessUsing emulsifiers for stable battersAdjusting fat ratios for fudgy textureLesson 5Calculating chocolate ratio: methods to express chocolate/cocoa relative to batter and flourMaster techniques to express chocolate intensity via baker’s percentages and mass ratios. Relate cocoa and chocolate to flour, total batter, and sugar, and scale recipes while maintaining flavour balance for perfectly proportioned brownies.
Using baker’s percentage for chocolateRatio of cocoa to total flour weightBalancing chocolate with sugar levelsScaling recipes while keeping ratiosTarget ratios for fudgy vs cakey stylesLesson 6Chocolate types and particle impact: couverture, compound, dark, milk, and cocoa solidsCompare couverture, compound, dark, and milk chocolate, emphasising cocoa solids, sugar, and fat. Understand how particle size, temper, and cocoa percentage influence melt, gloss, sweetness, and structure across various brownie styles for ideal outcomes.
Couverture chocolate and high cocoa butterCompound coatings and added vegetable fatsDark vs milk chocolate sweetness balanceCocoa percentage and brownie intensityParticle size, melt, and mouthfeelLesson 7Cocoa powder: natural vs Dutch-processed and how acidity affects flavour and chemistryExplore differences between natural and Dutch-processed cocoa in flavour, colour, fat, and acidity. Learn how pH influences leavening, chewiness, and crust, and match cocoa type with chocolate, sugar, and leaveners for reliable, consistent brownies every bake.
Natural cocoa flavour and acidity profileDutch-processed cocoa: alkalisation effectspH impact on leavening and crumbMatching cocoa to bicarb soda or baking powderBalancing cocoa with chocolate percentageLesson 8Eggs and protein structure: role in coagulation, emulsification, and crumb settingDelve into how eggs contribute structure, emulsification, and moisture. Understand how yolks, whites, and whole eggs interact with sugar and fat, and how egg quantity and mixing affect set, shine, and slicing quality in your brownies.
Yolks as emulsifiers and tenderisersWhites for structure and settingSugar’s effect on egg coagulationTempering eggs into warm chocolateAdjusting egg count for textureLesson 9Salt and flavour balancing: levels and timing for enhancing chocolate perceptionUncover how salt enhances chocolate flavour and balances sweetness. Determine ideal salt levels, grain size, and timing, including base seasoning, finishing salt, and adjustments for salted butter or salty inclusions in your recipes.
Setting a base salt percentageFine vs flaky salt in browniesTiming: mixing vs finishing saltAdjusting for salted butter useManaging salt from nuts or add-insLesson 10Leavening and aeration: when to use baking powder/soda vs mechanical aeration for crumb controlDetermine when to use chemical leaveners versus mechanical aeration. Learn how baking powder, bicarb soda, and whipped eggs affect lift, crust, and crumb, and prevent tunnelling or cakiness for controlled brownie textures.
Roles of baking powder and bicarb sodaAcid balance for chemical leaveningWhisking eggs and sugar for liftMinimising overmixing and tunnellingTarget aeration for fudgy brownies
