Lesson 1Flour and starch: protein content, gluten development, and use of starches or cake flourLearn how the protein and starch in flour control gluten, chewiness, and structure. Compare regular flour, bread flour, and cake flour, plus pure starches, and see how mixing and water amount affect softness and brownie thickness.
Protein levels in common wheat floursCake flour vs regular flour in browniesAdding cornstarch or other pure starchesMixing methods to limit glutenWater amount and resting effects on crumbLesson 2Add-ins and inclusions: nuts, chocolate chips, fillings, and their effects on moisture and shelf lifeStudy how nuts, chips, caramels, and fillings change moisture, structure, and how long they last. Learn to roast, coat, and measure inclusions to stop them sinking, chocolate seizing, or making wet spots in the brownie.
Choosing and roasting 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 lifeLook at how white sugar, brown sugar, glucose, and invert sugar affect sweetness, spread, crust, and moistness. Learn to use moisture keepers to slow drying, control chewiness, and stop sugar crystals in stored brownies.
White sugar and crust formationBrown sugar, molasses, and chewinessGlucose and invert sugar as moisture keepersSugar’s role in browningPreventing dryness during storageLesson 4Fat sources and functions: butter, cocoa butter, neutral fats, emulsifiersUnderstand how butter, cocoa butter, and neutral oils affect richness, chew, and shine. Learn about emulsifiers, milk solids, and water in fats, and how fat amounts control fudginess, greasiness, and how long brownies stay good.
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 ways to show chocolate strength using baker’s percentages and weight ratios. Learn to link cocoa and chocolate to flour, total batter, and sugar, and how to increase 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, focusing on cocoa solids, sugar, and fat. Learn how particle size, tempering, and cocoa amount affect melting, shine, sweetness, and structure in different 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 chemistryExplore how natural and Dutch-processed cocoa differ in flavour, colour, fat, and acidity. Learn how pH affects raising, chewiness, and crust, and how to match cocoa type with chocolate, sugar, and raising agents for steady brownies.
Natural cocoa flavour and acidity profileDutch-processed cocoa: alkalisation effectspH impact on raising and crumbMatching cocoa to baking soda or powderBalancing cocoa with chocolate percentageLesson 8Eggs and protein structure: role in coagulation, emulsification, and crumb settingExplore how eggs give structure, mixing, and moisture. Learn how yolks, whites, and whole eggs work with sugar and fat, and how egg amount and mixing method affect setting, shine, and cutting quality.
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 perceptionDiscover how salt sharpens chocolate flavour and balances sweetness. Learn ideal salt amounts, grain size, and timing, including base seasoning, finishing salt, and how to adjust for salted butter or salty extras.
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 controlUnderstand when to use chemical raising agents versus beating air in. Learn how baking powder, baking soda, and whipped eggs affect lift, crust, and crumb, and how to avoid tunnels or cakiness.
Roles of baking powder and baking sodaAcid balance for chemical raisingWhisking eggs and sugar for liftMinimising overmixing and tunnellingTarget aeration for fudgy brownies
