Chef Ernie Fudge Brownie

Fudge Brownies

A brownie recipe from Chef Ernie Babaran of ISCAHM.

Posted by: Ernie Babaran of ISCAHM   |   Jun 26, 2009

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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.

Prep Time

20 mins 

Cooking Time

50 mins 

Ready In

1 hr 10 mins 

Yield

24

Cuisine

American

Cooking Method

Bake

INGREDIENTS

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

COOKING PROCEDURE

Preheat the oven to 300 F.

Sift cake flour, cocoa powder, and salt together

Grease 2 pans measuring 16- by 12-inch, and line each with greaseproof paper.

In a mixing bowl, combine butter, shortening, glucose, and brown sugar.

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.

Add the chopped walnuts and place mixture on baking tray. Spread evenly and dust slightly with confectioners sugar before baking.

Bake for 45 to 50 minutes or until done. Cool and cut into squares.