Easy & Delicious Chocolate Brownies For Beginners | Marceau Dauboin | Skillshare

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Easy & Delicious Chocolate Brownies For Beginners

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (10m)
    • 1. Welcome!

    • 2. Chocolate Brownies Recipe Introduction

    • 3. Melting your Chocolate & Butter Mixture

    • 4. Chocolate Batter Mix

    • 5. Bake your Brownies!

    • 6. Chocolate Brownie Conclusion

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About This Class

Have you ever wanted to learn how to bake delicious Chocolate Brownies but didn't know where to start? Then this is the ideal Beginner Class for you!

These lessons are designed to be as detailed yet easy to digest as possible no matter your skill level. That is why this recipe can be completed with either Traditional Rising Agents or your very own Sourdough Starter which adds a wonderfully unique, deep flavour that can be found nowhere else.

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. Simply put, there is no better way to begin baking your very own Chocolate Brownies from home!


Meet Your Teacher

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Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 21 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published over 16 classes on how to bake some of my favourite Breads, Meals & Desserts!

Doing this has allowed me to learn & share more about my passion for food that I could never have imagined possible and I am so incredibly humbled by the amazing support I have received over the years.

I truly cannot wait to embark with you on this amazing culinary journey together so I hope to be seeing you soon!


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1. Welcome!: Welcome to this Baking class on making our very own delicious chocolate brownies. My name is muscle the one, and I run the artisan home bakery, the Beastie Boys in Cape Town, South Africa. I am also the author of two baking cookbooks, which is allow me to express and share my passion of delicious baked goods with the world. One of the things that I have always loved about baking is that even the simplest the recipes can produce the most amazing of results. And that is exactly the case for these tasty bite size brownies. This is easily my go-to recipe for when I want to bake a delicious treat that doesn't require too much time or effort. These aren't any ordinary brownies. However, we have one secret ingredient. I'll sourdough starter. You can of course use a traditional rising agent, such as baking powder instead. But I have found that the natural yeast from a fermented starter develops this incredibly delicious and unique flavor that you won't be able to find in any store shelf. If you don't have one already, we want to try it out. Then do take a look at my dedicated sourdough starter class, which you can find on my teacher profile or through the search tab above. This brownie recipe is the perfect introduction for baking newbies with concise, yet easy to understand instructions and is the first of a six part series designed to help complete beginners and even intermediate bakers. The first steps in the wonderful world of pastries and desserts. With that in mind, do be sure to click on the Follow button above to not miss out on any upcoming recipes, such as this beautiful apple tart and these handmade through waffles. But with that out of the way, let's jump straight into the foreign lesson, where we shall be making our first delicious brownies. 2. Chocolate Brownies Recipe Introduction: Welcome to the introductory lesson or making the delicious and world-famous chocolate brownie. For this recipe, We are going to be making eight medium Browning's. So you will need a 170 grams of dark chocolate, a 150 grams of unsalted butter, 30 grams of cocoa powder, 100 grams of sugar, three eggs, and seven grams of salt. For your rising agent, I'd highly recommend preparing 100 grams of 100% hydration sourdough starter The night before using 30 grams of mature starter, as well as 50 grams of KCl wheat flour, and 50 grams of water. Alternatively, you may use five grams of baking powder. If you do not wish to use a starter for this recipe, you will also be needing parchment paper, as well as a 30 by 20 centimeter baking pan. It doesn't need to be that exact size, but do keep in mind that a might affect the thickness of your brownies. Speaking of which, these are some of my favorite brownies to make as they are extremely simple, but are so incredibly delicious. I am sure you cannot wait to taste your own social. See you in the following lesson. 3. Melting your Chocolate & Butter Mixture: Let's begin by taking out an electric scale, which I would highly recommend for all of these recipes. And then your dark chocolate, you are free to use whatever is within your budget. But with that said, I would advise against anything that is too sweet or with a low cocoa percentage, anything around or above 70% cocoa sugar work quite well. Be sure to 0 out your scale with the small ball and then measure out a 170 grams of your chocolate. When that is done, make a small chocolate tower and move it to the side. Take out your block of unsalted butter, and then measure out a 150 grams of it. At this point, you may slice your butter into small cube blocks in order to help it evenly melt in a few minutes. Once you have made a slightly larger butter tower, begin breaking a chocolate into squares. If it is slightly too difficult to break with your hands, you may take out a large knife such as this one, and begin cutting a chocolate squares into halves. When all of your chocolate is roughly chopped up, you may take out a small pot, such as this one, and place it on your stove at low heat. It is possible if you prefer to carefully use a microwave to multistage ingredients together. But I prefer to have a little bit more control over the heat to prevent my butter accidentally separating or my chocolate from burning. If you are unsure of yourself, rather go with the stove top method instead. So as I said, keep your pot at low heat and then add all of your chopped chocolate and cubed butter. Use a wooden spoon to mix those two ingredients together while they melt. This will also help distribute the heat and prevent burning. Keep stirring until all of your butter and chocolate has liquified and then turn the heat off to let that cool for a minute or so. From there, you may remove it from your stove top. And I shall see you in the following lesson. 4. Chocolate Batter Mix: Move your part to your main workstation and poor in your mixture into a bowl. Make use of your spoon to ensure that all of your chocolate mixture is removed from your part. At this point, you may also preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit. When that is done, Take out your scale again and place your ball on top, 0 it out, and add 100 grams of granulate and sugar, as well as seven grams of salt. Gently whisked that all n, so that it begins to incorporate into your brownie mixture. You may now take out three large eggs, cracking and gently whisking them in one at a time into your better. Be sure each egg is fully incorporated before adding the next one. Once you've reached your final egg, whisk your entire mixture for approximately 30 seconds. From there, take out your cocoa powder and very carefully using a spoon, ADD 30 grams, spreading it evenly across the surface of your mixture. Whisk all of that in until the cocoa is fully incorporated. If you prepared your 100% hydration sourdough starter than you may now take it out. Being careful not to own a spell it like I did. So add 100 grams of sourdough starter to your mixture. You may use slightly less if you prefer denser brownies, all slightly more if you prefer a fluffy texture. If you do not wish to use sourdough starter at all, however, instead, make use of five grams of baking powder. Once you're rising, agent of choice has been added, whisk you entire batter until all the ingredients are completely mixed. This especially applies if you're using a sourdough starter as it needs to be spread evenly across your batter. But with that said, I hope that you have enjoyed the lesson. 5. Bake your Brownies!: To begin baking a brownies, Take out your 30 by 20 centimeter baking pan and then add enough parchment for to cover the entire surface. If it sticks out, do not worry as it will drop when adding your brownie mixture. So pour all that into your baking tray, making sure to use a spoon to scrape off the sides of your ball. If there is any best left, however, be sure to share it with someone nearby. Evenly spread your Bronny mixture across your baking pan, making sure that all of its corners are filled out. When that is done, your oven should be sufficiently pre-heated to a 108 degrees Celsius or 356 degrees Fahrenheit. If not, wait a few minutes until it is, and then let it bake in a medium rack in your oven for 35 to 40 minutes. I know it may be difficult to wait. So in the meantime, feel free to pull yourself a delicious cup of tea and do try your best to be patient. 6. Chocolate Brownie Conclusion: We are now at the final lesson of this recipe, and I could not be more excited to try out these delicious brownies. So once the 35 to 40 minute big-time is complete, take out your oven mitts and carefully opening the oven door to remove your Browning's. I know it is extremely difficult at this point, but do nature brownies core for at least ten minutes, if not 15, in order to allow for them to settle. While you wait, you may take out a block or two of your dark chocolate if you still have any, and begin finally chopping them into small pieces and shavings. Evenly sprinkled across your brownies to let the heat gently melt your solid chocolate. And when those ten to 15 minutes are complete, carefully take your brownies out of their baking pan, using the parchment from their user knife to cut your brownies into your preferred size. I cut mind four times vertically and wants to decenter horizontally to make a to perfect chocolate brownies. These are so incredibly delicious with a relatively spongy but dense texture brought by the sourdough starter. My family absolutely loves these brownies and I couldn't be happier making them. I hope they do two enjoyed and look forward to the next recipe in this course. An absolutely beautiful and delicious apple tart. Yes.