Yield: 100 portions (2 pans)
Each Portion: 1 brownie
Temperature: 350 F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 5 lb | 1-1/4 gal |
| Baking powder | 4 oz | 9 tbsp |
| Salt | 2/3 oz | 1 tbsp |
| Sugar, brown, packed | 6 lb | 12-3/4 cups |
| Butter or margarine, melted, hot | 1 lb 12 oz | 3-1/2 cups |
| Eggs, whole | 2 lb | 3-3/4 cups (20 eggs) |
| Vanilla | 1/4 cup | |
| Nuts, unsalted, chopped | 1 lb 8 oz | 1-1/2 qt |
- Sift together flour, baking powderand salt. Set aside for use in Step 3.
- Place brown sugar in mixer bowl; add hot butter or margarine. Beat about 2 minutes at low speed until smooth and well blended.
- Add eggs and vanilla; beat at medium speed 8 minutes. Scrape down bowl. Add dry ingredients to mixture in mixer bowl; beat 2 minutes at low speed or until well blended. Scrape down bowl.
- Fold nuts into batter.
- Spread 3-1/4 qt (about 8 lb 2 oz) batter into each greased and floured pan.
- Bake 40 to 45 minutes or until done. DO NOT overbake.
- Cut 6 by 9 while warm.
NOTE:
- In Step 6, if convection oven is used, bake at 300°F., 35 to 40 minutes or until done on low fan, closed vent.