Lesson 1Flour and Starch: Protein Levels, Gluten Formation, and Using Starches or Cake FlourDiscover how the protein and starch in flour manage gluten, chewiness, and build. We'll look at everyday flour, bread flour, cake flour, and pure starches, and how stirring techniques and liquid amounts impact softness and brownie thickness in your bakes.
Protein in Wheat FloursCake vs All-Purpose FlourAdding CornstarchGluten Control MixingHydration Crumb EffectsLesson 2Add-Ins and Inclusions: Nuts, Chocolate Chips, Fillings, and Their Impact on Moisture and Shelf LifeExamine how nuts, chips, caramels, and fillings alter moisture, form, and lasting power. You'll learn to roast, cover, and measure add-ins to stop them sinking, chocolate seizing, or making soggy spots in the brownie texture.
Toasting Nuts for TasteChips vs Chopped ChocolateCaramel Fillings ManagementStopping Sinking Add-InsShelf Life from InclusionsLesson 3Sugars and Humectants: Sucrose, Invert Sugar, Glucose, Brown Sugar Effects on Texture and Shelf LifeLook closely at how sucrose, brown sugar, glucose, and invert sugar change sweetness, spread, crust, and dampness. Master using moisture-keepers to delay going stale, manage chew, and stop sugar crystals in kept brownies for longer freshness.
White Sugar CrustBrown Sugar ChewinessGlucose HumectantsMaillard Browning SugarStorage Dryness PreventionLesson 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 bits, and water in fats, and how fat balances control gooeyness, oiliness, and brownie freshness duration.
Butterfat vs SolidsCocoa Butter SnapNeutral Oils MoistureEmulsifiers for BattersFat Ratios FudgyLesson 5Calculating Chocolate Ratio: Methods to Express Chocolate/Cocoa Relative to Batter and FlourBecome skilled in showing chocolate strength with baker’s percentages and weight ratios. Relate cocoa and chocolate to flour, full batter, and sugar, and scale recipes keeping taste harmony intact for consistent bakes.
Baker’s Chocolate PercentCocoa to Flour RatioChocolate Sugar BalanceScaling with RatiosFudgy Cakey TargetsLesson 6Chocolate Types and Particle Impact: Couverture, Compound, Dark, Milk, and Cocoa SolidsCompare couverture, compound, dark, and milk chocolate, emphasising cocoa solids, sugar, and fat. See how particle size, tempering, and cocoa amount influence melting, shine, sweetness, and form in various brownie kinds.
Couverture High ButterCompound Vegetable FatsDark Milk SweetnessCocoa Brownie IntensityParticle Melt FeelLesson 7Cocoa Powder: Natural vs Dutch-Processed and How Acidity Affects Flavour and ChemistryInvestigate differences in natural and Dutch-processed cocoa for taste, colour, fat, and acid. Understand pH effects on rising, chew, and crust, and pair cocoa with chocolate, sugar, and leaveners for reliable brownies every time.
Natural Cocoa AcidDutch AlkalizationpH Leavening CrumbCocoa Baking SodaCocoa Chocolate BalanceLesson 8Eggs and Protein Structure: Role in Coagulation, Emulsification, and Crumb SettingDelve into how eggs give form, mixing, and dampness. See how yolks, whites, and full eggs work with sugar and fat, and how egg amounts and stirring affect setting, shine, and cutting ease in brownies.
Yolks Emulsify TenderWhites Structure SetSugar Egg CoagulationTempering Eggs ChocolateEgg Count TextureLesson 9Salt and Flavour Balancing: Levels and Timing for Enhancing Chocolate PerceptionFind out how salt heightens chocolate taste and evens sweetness. Learn best salt amounts, grain types, and timing, from base seasoning to finish salt, adjusting for salted butter or salty add-ins in your mixes.
Base Salt PercentageFine Flaky SaltMixing Finishing SaltSalted Butter AdjustSalt from Add-InsLesson 10Leavening and Aeration: When to Use Baking Powder/Soda vs Mechanical Aeration for Crumb ControlKnow when to use chemical risers or hand aeration. Learn how baking powder, soda, and whipped eggs affect lift, crust, and texture, avoiding tunnels or cake-like results in your brownie bakes.
Powder Soda RolesAcid Leavening BalanceEgg Sugar Whisk LiftOvermixing TunnelingFudgy Aeration Target
