Cakey or fudgy is so often the question when it comes to brownies. Lucky for us, Kamran Siddiqi of The
Sophisticated Gourmet isn’t making us choose. An incredibly talented baker, writer and
photographer, this 19-year-old blogger is taking a break from his sophomore year
in college to pen his first cookbook. Kamran is a whiz at adapting recipes to
suit his tastes. Here he uses whole-wheat pastry flour and high-quality cocoa, resulting
in a brownie that rests comfortably in between a cake-like texture and a fudgy
flavor. The best of both worlds have truly collided. They also make a really delicious addition to a Memorial Day picnic.
Recipe note:If you don’t have a microwave at home, use a large heavy-bottom
sauce pan to melt the butter, sugar, cocoa, and salt together; the mixture
might be hot enough that you want to remove your finger fairly quickly after
dipping it in to test, if so, set the mixture aside until warm—about 5
Makes 16 to 32 brownies, depending on size of brownie desired
10 tablespoons (1 1/4 sticks or 137 grams) unsalted butter, cut into
1. Position a
rack in the upper third of the oven and preheat the oven to 325 degrees. Line the
bottom and sides of an 8-by-8-inch baking pan with parchment paper (can use foil),
leaving an overhang on two opposite sides.
2. Place the
butter in a large heatproof bowl. Place the bowl of butter in the microwave
until melted (about 1 minute). Once the butter is melted add the sugar, cocoa and salt. Mix with a wooden spoon or heatproof rubber spatula. The mixture will
appear to be gritty; it’ll smooth out once the other ingredients are added.
3. Stir in
the vanilla. Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended (and smooth!), add in the
flour all at once. Stir the mixture until you cannot see it any longer, then
beat vigorously for 40 strokes (yes, count 40 strokes!) with the wooden
spoon or rubber spatula. Stir in the nuts, if using. Spread evenly in the lined
until a toothpick plunged in the center emerges slightly moist with batter, 20
to 30 minutes. Let pan cool completely on a rack.
5. Lift up
the ends of the parchment or foil liner and transfer the brownies to a cutting
board. Cut into 16 or 25 or 32 squares.