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 | 2 lb 12 oz | 2-3/4 qt |
| Sugar, granulated | 5 lb 8 oz | 3 qt |
| Cocoa | 1 lb 6 oz | 1-3/4 qt |
| Baking powder | 1 oz | 2-1/3 tbsp |
| Salt | 2/3 oz | 1 tbsp |
| Shortening | 2 lb 12 oz | 1-1/2 qt |
| Eggs, whole | 2 lb 12 oz | 5-1/4 cups (28 eggs) |
| Syrup, blended | 1 lb 15 oz | 2-2/3 cups |
| Vanilla | 1-1/2 oz | 3 tbsp |
| Nuts, unsalted, chopped | 1 lb 8 oz | 1-1/2 qt |
- Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well at low speed 1 minute.
- Add shortening, eggs, syrup, and vanilla to dry ingredients. Mix at low speed 1 minute; scrape down bowl. Mix at medium speed 2 minutes or until thoroughly blended.
- Add nuts to batter; mix at low speed 30 seconds. Spread 9 lb 4 oz (4-3/4 qt) batter each greased pan. Bake 40 to 45 minutes or until done. DO NOT OVERBAKE.
- Cool; cut 6 by 9.
NOTE:
- In Step 5, brownies are done when a toothpick inserted into center of baked brownies comes out clean.
- In Step 5, if convection oven is used, bake at 325F. 25 to 30 minutes or until done on high fan, open vent.
VARIATIONS:
- BROWNIES (CHOCOLATE BROWNIE MIX): Omit Steps 1 through 6. Use 15 lb (3-No. 10 cn) Chocolate Brownie Mix. Prepare according to instructions on container. NOTE 1: 1 lb 8 oz (1-1/2 qt) unsalted, chopped nuts may be added before panning batter. NOTE 2: If microwave-convection is used, use 4 half sheet pans (13 by 18 inches); place 4 lb 7 oz (7-1/2 cups) batter in each greased pan. Bake at 350F. 20 minutes with 40% microwave power for last 9 minutes. Cool; cut 5 by 5.
- PEANUT BUTTER BROWNIES: Follow Step 1. In Step 2, reduce shortening to 1 lb (2-1/4 cups); add 3 lb (5-1/4 cups) peanut butter. Follow Step 3. In Step 4, spread 9 lb 15 oz (4-1/4 qt) batter into each greased pan. Follow Steps 5 and 6.