Not an ordinary brookie
The best part happens when you cut into it.
This masterclass is all about creating decadent, layered eggfree brookies with centres specifically formulated to stay molten even after baking.
Not Nutella.
Not a slab of chocolate.
Not a thick biscuit spread.
These are purpose-built centre fillings created for the bake, designed to stay stable inside the brookie and then ooze out when you cut into it.
What you will learn
Seven techniques. One reliable formula. Endless ways to make it your own.
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The perfect eggfree brownie base
Deep, fudgy, intensely chocolatey and designed to hold multiple layers without becoming heavy or greasy.
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Crisp, buttery cookie layers
Learn how to create cookies that retain their texture while baking alongside a fudgy brownie.
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The art of the molten centre
Understanding how to formulate fillings that bake with the brookie without disappearing into it, yet become irresistibly molten when cut.
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Layering & assembly technique
How to build the brownie, centre and cookie layers so they bake as distinct components rather than merging into one.
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Bake it right
Temperature, timing, pan size, thickness and doneness and how each affects the final lava effect.
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The perfect cut
How to achieve that dramatic ooze while still getting clean, structured layers around it.
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Flavour building
How one master centre can become multiple flavour profiles through smart pairing of chocolate, nuts, fruit, caramel, cheesecake and crunch.
FLAVOURS TAUGHT IN THE CLASS
Six recipes.
Six molten centres.
Classic Double Cookie
A deeply fudgy brownie layered with buttery cookie and a molten cookie-forward centre.
Raspberry Cheesecake
Rich chocolate brownie, cheesecake-inspired molten centre and bright raspberry, decadent with just the right amount of acidity.
Bueno Hazelnut
Chocolate, roasted hazelnut and creamy notes with an intensely indulgent molten centre.
Rocky Road
Chocolate, marshmallow, nuts and cookie textures — messy, nostalgic and completely over the top.
Salted Caramel
A deep caramel centre with the perfect balance of sweetness and sea salt against dark chocolate brownie and crisp cookie.
Intense Chocolate Fudge
For the serious chocolate lover — an intensely dark, fudgy brookie with a centre that turns into pure molten chocolate indulgence.
Flavour variations in the recipe pdf
- ✓ Black Sesame Fudge
- ✓ Mocha Hazelnut Nib
- ✓ Prune Pumpkin
- ✓ Miso Butter Caramel
- ✓ Coconut Macadamia Caramel
- ✓ Peanut Pretzel Caramel
- ✓ Raspberry Cacao
- ✓ Lemon Blueberry
- ✓ Berry Basil
- ✓ Banana Pecan Fudge
- ✓ Cranberry Pistachio Rocky Road
- ✓ Ferrero Rocher
- ✓ Intense Orange
- ✓ Malted Double Nut
- ✓ Pistachio Cherry
The real value
These aren’t just six recipes.
Each flavour is built as a master recipe.
Once you understand the formulation and technique, you can use the same principles to create your own combinations by changing the flavour profile, inclusions, crunches, nuts, fruits, sauces and chocolates without having to reinvent the recipe every time.
That’s where the real value of this workshop lies.
Made differently
Completely eggfree & gelatine free.
Every recipe is developed without:
No oily residue, greasy mouthfeel or sticky centre.
What makes this workshop different?
The filling is part of the bake.
Most brookies stop at brownie + cookie + spread. This class goes further.
You’ll understand how to formulate, position and bake the centre so that it behaves exactly the way you want it to.
And because the recipes are designed as professional master formulas, they can be scaled for larger production without losing the intended texture.
Made for more than home baking
Whether you’re baking for yourself or building a product line, these brookies are designed to work beautifully across formats.
- ✓ Hobby bakers
- ✓ Bakesale bakers
- ✓ Café & dessert menus
- ✓ Home bakers & small businesses
- ✓ Bulk production
- ✓ And yes — they’re travel friendly.
The brookies have good shelf life and structural stability, making them practical for gifting, delivery, shipping and bakesales without compromising the experience at the centre.
Don’t follow the next dessert trend. Create one!
Important Information
- Video demos for each element with assembly and decor will be shown in the course. Detailed recipe PDF will be given for all the products stated in the course.
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How to access the course:
- Upon enrollment, a link to access the course will be sent on your email and WhatsApp. The course will be available to view.
- Check spam if you don’t see the email.
- Or you can visit the link below https://wildsugarmysore.exlyapp.com / eud/ login/ email
- The Recipe PDF and videos to access is available.
- Access for this course is 1 year from date of purchase.
- The format of the course is pre-recorded and NOT a live session. You can access the course anytime, anywhere after the launch date.
- WhatsApp student support group link will be shared in the course on launch date.
Meet the Chef
I’m Farida — founder of Wild Sugar Gourmet Baking, based in the heart of Mysore.
A former GMAT/GRE trainer at The Princeton Review, my journey to pastry wasn’t predictable — but it was always meant to be. What began as crafting clean protein bars during my time as a fitness trainer slowly transformed into an obsession with flavour, form, and finesse. The overwhelming response to those early creations sparked something in me, and I never looked back. I trained professionally at Whitecaps International School of Pastry, completing the Paris Patisserie Program, and further honed my craft with advanced courses at Lavonne Academy and KICA Russian academy for pastry arts. These experiences didn’t just refine my skills — they brought my creative vision to life. Wild Sugar launched on September 3, 2020 was born out of a desire to offer Mysuru something bold, beautiful, and truly gourmet.
Today, I run a thriving baking studio, host immersive online workshops, and have had the privilege of consulting for reputed patisseries across India. In 2025, I was honoured to be chosen as a Finalist for Best Pastry Chef (India) at the IICMA International Awards, a milestone that reflects my deep commitment to this craft. But more than technique, awards, or trends — what drives me is flavour. I believe baking should be joyful, playful, and deeply satisfying. My teaching style reflects that: simple, structured recipes that empower bakers to think creatively, understand the why behind every method, and break free from the rigidity of “perfect” baking.
Whether you're a home baker, a pastry student, or a professional looking to discover joy in your process — you’ll find that every Wild Sugar class is equal parts science, soul, and storytelling.
Here’s to curious hearts, messy counters, bold flavours, and the joy of creating something beautiful, together.