Fudge Brownies

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 minutes

3 cups cake flour
3/4 cup cocoa powder
1/4 teaspoon salt
1 cup butter, unsalted
1 cup shortening
1/3 cup glucose
1 3/4 cups brown sugar
6 eggs
1/2 cup walnuts, chopped
confectioners’ sugar (for dusting)

1  Preheat the oven to 300ËšF.

2  Sift cake flour, cocoa powder, and salt together

3  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