If you are Filipino or just happen to know and have had some Goldilocks bakery products before, 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.
Ingredients:
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)
Procedure:
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 butter and corn oil. 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 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.
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.
Ingredients:
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)
Procedure:
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 butter and corn oil. 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 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.
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