Yield: 100 portions (2 Pans)
Each Portion: 1 brownie
Temperature: 350F
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 2 lb 8 ounces | 2-1/2 quarts |
| Salt | 1-1/4 ounces | 2 tablespoons |
| Baking powder | 1 ounce | 2-l/3 tablespoons |
| Baking soda | 3/4 ounce | 1-2/3 tablespoons |
| Cinnamon, ground | 1/2 ounce | 2 tablespoons |
| Shortening | 1 lb 8 ounces | 3-1/2 cups |
| Sugar, granulated | 4 lb | 9-2/3 cups |
| Eggs, whole, slightly beaten | 1 lb 2 ounces | 2-1/4 cups (11 eggs) |
| Vanilla | 2 ounces | 1/4 cup |
| Apples, canned, sliced, drained, chopped | 6 lb 12 ounces | 3 quart (1-No. 10 can) |
| Nuts, unsalted, chopped | 1 lb | 1 quart |
| Raisins | 8 ounces | 1-1/2 cups |
- Sift together flour, salt, bakingpowder, baking soda, and cinnamon. Set aside for use in Step 4.
- Cream shortening and sugar in mixer bowl 4 minutes at medium speed.
- Add eggs and vanilla to creamed mixture; beat 2 minutes at medium speed. Scrape down bowl.
- Add dry ingredients to creamed mixture while beating at low speed.
- Add apples, nuts, and raisins to mixture. DO NOT OVERMIX. Mixture will be thick.
- Spread one half of mixture into each greased and floured pan.
- Bake about 40 minutes or until done.
- Cool; cut 6 by 9.
NOTE:
- In Step 5, 3 lb 6 oz (1/2-No. 10 cn) canned applesauce or 11 oz (1/2-No. 2-1/2 cn) canned, instant applesauce rehydrated with 4-1/2 cups water may be used.
VARIATION:
- APPLE CAKE BROWNIES (GINGERBREAD CAKE MIX):
Omit Steps 1 through 4. Use 10 lb (2-No. 10 cn) Gingerbread Mix. Prepare according to instructions on container. See Guidelines for Using Cake Mixes for more detailed instructions. Follow Steps 5 through 8.