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Nerding out with Saïd M'Dahoma

Said M’Dahoma showing off a delicious brownie

Hello! My name is Said M’Dahoma. I am a French-Comorian baker living in Calgary, Alberta.

Eight years ago, after graduating from my Neuroscience PhD in Paris, I moved to Canada to be a researcher at the University of Calgary. Soon after my move from France to Canada, I started to miss French pastries so much that I started to bake them myself.

Saïd whisking eggs with sugar in a metal bowl on a marble countertop

What was just a weekend hobby became a passion. A passion for baking that grew so much that two years ago, I quit my neuroscientist career to become a full-time baker.

I now teach baking classes and share my recipes with scientific tips on social media and on my blog under the nickname of “The Pastry Nerd.” I love helping people get better at baking, so they can share their desserts with friends and family.

Brownie ingredients in Hario Mixing Bowls

One of my favourite desserts to share is definitely the brownie. I like my brownie to be gooey with a strong chocolate flavour. If you indulge yourself with a dessert, might as well go all the way in! I put walnuts in my brownie but feel free to use your favourite nuts or no nuts at all.

Totally optional, but to make this brownie a little bit less overwhelming in chocolate taste, but more decadent at the same time, you may put whipped cream on top. You can also use vanilla ice cream instead of whipped cream if you feel like it. It will be just as good.

Weighing out whipping cream and icing sugar in a Hario Mixing Bowl using an Acaia Pearl Digital Scale

To make sure that I get the perfect texture every single time, accuracy is key. This is why I use a digital scale.

To melt chocolate and butter, instead of using a double boiler, you can do it all in a Hario Mixing Bowl because it is made of heatproof glass that is microwave-safe. This will save you time and you will have less dishes to clean afterwards.

Brownies also deserve to be served on an elegant plate! I served my brownie on the Gochi plate from Cookplay. The white colour gives a sharp contrast with the brownie, making it stand out even more.

Have fun!

Saïd slicing brownies into smaller squares atop the Cookplay Gochi plate



Brownie batter
250 g butter
150g dark chocolate 70%
125g white sugar
125g cane sugar
4 eggs
25g cocoa
140g walnuts
140g flour

Whipped cream
250g whipping cream
40g icing sugar

  1. Cut your dark chocolate and your butter in small pieces. In a glass bowl, put your dark chocolate and butter. Put your bowl in the microwave, run it at high power by increments of 30 seconds. Every 30 seconds, mix with a spatula. Do this until your chocolate and butter are completely melted. Set aside.
  2. In another bowl break your four eggs and whisk them with brown sugar and granulated sugar.
  3. Add sifted flour and cocoa to your eggs and whisk.
  4. Pour the melted butter and chocolate in the bowl that contains eggs, and whisk.
  5. Add walnuts in the bowl and whisk.
  6. Grease a pan before pouring the brownie batter into it.
  7. Bake for 30 minutes at 340F and let it cool down.
  8. In a bowl, add whipping cream and icing sugar. With a hand mixer, whisk until medium peaks form.
  9. With a spoon, piping bag, or spatula, put whipping cream on top of your cold brownie.

For more recipes you can find me on my blog or on Instagram @said.pastrynerd.

Saïd's finished brownie with whipped cream on top of the Cookplay Gochi plate

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