Yield: 108 portions (2 pans)
Each Portion: 1 brownie
Temperature: 350 F
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| WATER, HOT | 3-1/2 lb | 1-3/4 qt |
| BROWNIE MIX, CHOCOLATE LOWFAT | 12 lb | 2-5/8 gal |
| BANANAS, FRESH PEELED, CUT l/2 LENGTHWISE, l/4” SLICE | 5 lb | 3-1/2 qt |
| CHERRIES, MARASCHINO DRAINED, CHOPPED | 1-1/2 lb | 3-1/3 cup |
| NONSTICK COOKING SPRAY | 3/8 oz |
- Place water in mixer bowl. Add brownie mix; mix on low speed 1 minute. Scrape down bowl. Mix on low speed 1-1/2 minutes.
- Add bananas and cherries. Mix on low speed 15 seconds.
- Lightly spray each sheet pan with nonstick cooking spray. Pour 10 lb 14 oz (4-1/2 qt) batter into each pan. Spread evenly.
- Bake 26 to 30 minutes or until done. Do not overbake.
- Refrigerate product at 41 F. or lower. Cut 6 x 9.
NOTE:
- In Step 4, if a convection oven is used, bake at 325 F. 22 to 25 minutes or until done on high fan, open vent.
- If the brownie mix package directions call for eggs, use an equal amount of egg whites. If the mix calls for oil, use an equal volume of water.