Lesson 1Flour and starch: protein content, gluten development, and use of starches or cake flourLearn how flour protein and starch content control gluten, chew, and structure for brownies. Compare all-purpose, bread, and cake flour, plus pure starches, and see how mixing method and hydration affect tenderness and brownie density in everyday baking.
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 lifeStudy how nuts, chips, caramels, and fillings change moisture, structure, and shelf life in brownies. Learn to toast, coat, and portion inclusions to avoid sinking, seizing chocolate, or creating wet pockets in the crumb for longer-lasting treats.
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 lifeExamine how sucrose, brown sugar, glucose, and invert sugar affect sweetness, spread, crust, and moistness in brownies. Learn to use humectants to slow staling, control chewiness, and prevent crystallisation in stored brownies for better keeping.
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, emulsifiersUnderstand how butter, cocoa butter, and neutral oils influence richness, chew, and shine in brownies. Learn about emulsifiers, milk solids, and water in fats, and how fat ratios control fudginess, greasiness, and brownie keeping quality for home bakers.
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 express chocolate intensity using baker’s percentages and mass ratios for brownies. Learn to relate cocoa and chocolate to flour, total batter, and sugar, and how to scale recipes while preserving flavour balance in Zambian settings.
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 for brownies. Learn how particle size, temper, and cocoa percentage affect melt, gloss, sweetness, and structure in different brownie styles suitable locally.
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 for brownies. Learn how pH affects leavening, chewiness, and crust, and how to match cocoa type with chocolate, sugar, and leaveners for consistent brownies.
Natural cocoa flavour and acidity profileDutch-processed cocoa: alkalisation 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 settingExplore how eggs provide structure, emulsification, and moisture in brownie batter. Learn how yolks, whites, and whole eggs behave with sugar and fat, and how egg quantity and mixing method affect set, shine, and slicing quality for perfect slices.
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 in brownies. Learn ideal salt levels, grain size, and timing, including base seasoning, finishing salt, and how to adjust for salted butter or salty inclusions in local 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 controlUnderstand when to rely on chemical leaveners versus mechanical aeration for brownies. Learn how baking powder, baking soda, and whipped eggs influence lift, crust, and crumb, and how to avoid tunnelling or cakiness in your bakes.
Roles of baking powder and baking sodaAcid balance for chemical leaveningWhisking eggs and sugar for liftMinimising overmixing and tunnellingTarget aeration for fudgy brownies
