"Decadence" is the only thing you will feel once you make these! Extremely fudgy, stable, mouth-watering and perfectly crinkled top brownies are making an entry that will literally be your bestsellers. The best part: these are completely EGGFREE, GLUTEN-FREE and MILLET based which make it an healthy alternative to gluten loaded brownies.
What will you discover in this workshop
No eggs, flaxseed, condensed milk,curd,milk or aquafaba used.
No xanthan gums,psyllium husk, rice flours or any artificial stabilizers.
No refined sugars, dates,honey,jaggery, stevia or artificial sweeteners.
No refined sugars, dates,honey,jaggery, stevia or artificial sweeteners.
All brownies including the fillings are Gluten-free, refined sugar free and made with staple pantry ingredients.
Flavours taught
Double chocolate Classic brownies
Shortbread Brookies
Ferrero Rocher Cremè brownies
Mojito Lemonies
Raspberry swirl Blondies
Intense Pistachio lemon Brownies
Cheesecake swirl Red velvet brownies
Lemon Boston red velvet brownies
Raffaello Crunch red velvet brownies
Viral kunafa Brownie with a twist
Flavour variations in the recipe pdf
- Chocolate millet cookies
- Nutty crunchy millet cookies
- Ferrero Rocher millet cookies
- Alternate Millet cookies
- Almond Chocolate fudge brownies
- Berry cheesecake red velvet
- Chocolate cheesecake brownies
- Chocolate Boston cream
- Oat coconut crumble
- CafĂŠ latte Boston cream
- Coconut Cacoa crumble
- Berry Custard
- Lemon blueberry Lemonies
- Gluten-free Kunafa brownies
- Toasted almond Kunafa brownies
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials.
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All elements will be demonstrated in individual videos along with the assembly.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively to make tons of different variations.
- No special equipment needed.
- Highly sellable with different flavour options.
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Learn to make delicious products with easy techniques and unique flavour profiles that no one else offers.
- Beginner friendly and travel friendly
- After class support
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Lifetime access to the recordings
- Professionally recorded session with brief and detailed videos on each element.
- Videos will be crisp and clear with a step by step guide on the process without the hassle of watching for long hours.
- Recipe cards can be downloaded from the course.
Who is this workshop for?
- Home bakers and hobby bakers who want to perfect gluten-free, egg-free baking.
- Pastry enthusiasts looking to expand their knowledge with healthy alternatives.
- Professionals wanting to add wholesome Fudgy brownies to their menu.
- Anyone who loves indulgence without compromise!
Why This Workshop?
- No artificial egg replacers, refined flours or sugars or store-bought mixesâpure, real ingredients only!
- Foolproof recipes that work every timeâtested and perfected!
- Aesthetic & delicious brownies that look rustic yet taste luxurious.
Testimonials
Meet the Chef
Iâm Farida â 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 wasnât predictable â 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 didnât just refine my skills â 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 â 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 âperfectâ baking.
Whether you're a home baker, a pastry student, or a professional looking to discover joy in your process â youâll find that every Wild Sugar class is equal parts science, soul, and storytelling.
Hereâs to curious hearts, messy counters, bold flavours, and the joy of creating something beautiful, together.