If you want a sweeter brownie, Chef Ernie Babaran of ISCAHM suggests increasing the glucose to 1/2 cup. You can also dust the top with cocoa powder instead of confectioner’s sugar.Makes 24 extra large squares Prep Time 20 minutes Baking Time 45 to 50 minutes3 cups cake flour3/4 cup cocoa powder1/4 teaspoon salt1 cup butter, unsalted1 cup shortening1/3 cup glucose1 3/4 cups brown sugar6 eggs1/2 cup walnuts, choppedconfectioners’ sugar (for dusting)1 Preheat the oven to 300˚F.2 Sift cake flour, cocoa powder, and salt together3 Grease 2 pans measuring 16- by 12-inch, and line each with greaseproof paper.4 In a mixing bowl, combine butter, shortening, glucose, and brown sugar.5 Beat on low medium speed for 2 minutes; add eggs one by one, alternating with the sifted dry ingredients. Scrape sides and bottom of the bowl while mixing. Beat for 30 seconds until well incorporated.6 Add the chopped walnuts and place mixture on baking tray. Spread evenly and dust slightly with confectioners sugar before baking.7 Bake for 45 to 50 minutes or until done. Cool and cut into squares.
Photography by Miguel Nacianceno │ Food Styling by Ernie Babaran of the International School of Culinary Arts and Hotel Management │ Prop Styling by Sharlene Tan