Lesson 1Flour and starch: protein content, gluten development, and use of starches or cake flourFind out how flour protein and starch control gluten, chewiness, and structure. Compare all-purpose, bread, and cake flour, plus pure starches, and see how mixing and water amount affect softness and brownie density.
Protein levels in common wheat floursCake flour vs all-purpose in browniesAdding cornstarch 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 lifeLook at how nuts, chips, caramels, and fillings change moisture, structure, and shelf life. Learn to toast, coat, and measure add-ins to stop them sinking, chocolate seizing, or wet spots in the crumb.
Choosing and toasting nuts for flavorChocolate 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 lifeCheck how sucrose, brown sugar, glucose, and invert sugar impact sweetness, spread, crust, and moistness. Use humectants to slow staling, manage chewiness, and stop sugar crystals in stored brownies.
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, emulsifiersSee how butter, cocoa butter, and neutral oils affect richness, chew, and shine. Learn about emulsifiers, milk solids, and water in fats, and how fat ratios control fudginess, greasiness, and brownie freshness.
Butterfat vs water and milk solidsCocoa butter crystallization 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 flourGet good at showing chocolate strength with baker’s percentages and mass ratios. Relate cocoa and chocolate to flour, total batter, and sugar, and scale recipes while keeping flavour balance.
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, looking at cocoa solids, sugar, and fat. See how particle size, temper, and cocoa percentage affect melt, shine, sweetness, and structure in various brownie types.
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 chemistryFind out how natural and Dutch-processed cocoa differ in flavour, colour, fat, and acidity. See how pH affects rising, chewiness, and crust, and match cocoa with chocolate, sugar, and leaveners for steady brownies.
Natural cocoa flavor and acidity profileDutch-processed cocoa: alkalization effectspH impact on leavening and crumbMatching cocoa to baking soda or powderBalancing cocoa with chocolate percentageLesson 8Eggs and protein structure: role in coagulation, emulsification, and crumb settingSee how eggs give structure, emulsification, and moisture. Learn how yolks, whites, and whole eggs work with sugar and fat, and how egg amount and mixing affect setting, shine, and cutting quality.
Yolks as emulsifiers and tenderizersWhites 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 perceptionDiscover how salt boosts chocolate flavour and balances sweetness. Learn right salt amounts, grain size, and timing, including base seasoning, finishing salt, and adjusting for salted butter or salty add-ins.
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 controlKnow when to use chemical leaveners or mechanical aeration. Learn how baking powder, baking soda, and whipped eggs affect lift, crust, and crumb, and avoid tunnels or cakiness.
Roles of baking powder and baking sodaAcid balance for chemical leaveningWhisking eggs and sugar for liftMinimizing overmixing and tunnelingTarget aeration for fudgy brownies
