Wednesday, September 20, 2017

goldilocks® bakery inspired brownies from their bakebook©

If you are Filipino or just happen to know and have had some Goldilocks bakery products, chances would be that you know what Goldilocks brownies are: fudgy and cake-y at the same time and using cashews for nut topping: yeah that's how i want my brownies to be.

In the United States, there are over almost 10 locations of this Filipino bakery-I can't even believe there's 2 in Canada! But most especially they are in the predominantly Filipino community of California. I have only been to the Las Vegas, NV location.

Disclaimer: I am in no way connected to Goldilocks or know anybody working in and for Goldilocks.

I have made this recipe several times since their Goldilocks bakebook© came out in 2011. The 2nd time I made it, I increased the cocoa to 2/3 c, which is originally 1/2 c, because it seems off and doesn't taste like the one's I was used to in the Philippines. Since then, I would use 2/3 cups of cocoa. If you don't have glucose which is called for in the original recipe, use plain corn syrup as I did below.

Read my own version before trying it to avoid confusion since the original ingredients are stated in enclosed parenthesis.

Makes 18 bars using BOTH 2, 8 x 8 square cake pans OR 1 quarter size cake pan. Quarter size pans usually measures 1 x 9 x 13 or 1 x 9 ½ x 13.


Cooking oil to lightly brush the baking pan/s
1 ¼ C flour
2/3 c unsweetened cocoa (supposed to be 1/2 c only)
1 t salt
1/2 t baking soda
1 ½ C granulated sugar
3 large eggs
1 t vanilla extract
2 ½ T water
6 T corn syrup (supposed to be glucose)
6 T unsalted butter, melted (supposed to be salted)
1/4 c corn oil
salted, roasted peanuts or cashews for topping (bakebook says just "nuts")

brownie glaze: 2 T corn syrup (supposed to be light corn syrup)
Pinch of crushed, coarse sea salt or sea salt flakes (optional)


Preheat oven to 350° F. Lightly brush your baking pan/s with cooking oil.Line with parchment paper and leave a half inch to hang on the sides; set aside.

In a bowl, sift the flour, cocoa, sugar, salt and baking soda 3 times.

In another bowl, stir the eggs, vanilla and water then beat at low speed for 1 minute.

Add the flour mixture and beat for 50 seconds at low speed (Supposed to be 1 minute.). Add glucose and mix at medium speed for 2 minutes.

Switch to low speed and add the butters. Beat until fully incorporated 1 to 2 minutes.

Pour onto the prepared baking pan/s and sprinkle with salted roasted peanuts or cashews. Bake for 22-25 minutes or until toothpick inserted towards the bottom comes out clean.

Immediately brush with light corn syrup. Sprinkle with sea salt.

Carefully lift brownies using parchment paper overhang and place on a wire rack to cool completely before slicing and serving.