Yield: 108 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 | 3 lb | 3 qt |
| SUGAR, GRANULATED | 5-1/3 lb | 3 qt |
| COCOA | 1-1/2 lb | 2 qt |
| BAKING POWDER | 2-3/8 oz | 5-1/3 tbsp |
| BAKING SODA | 5/8 oz | 4 tsp |
| SALT | 3/4 oz | 3-1/2 tsp |
| WATER | 2-3/8 lb | 4-3/4 cup |
| PRUNE PUREE | 3-3/4 lb | 1-1/2 qt |
| CHOCOLATE, COOKING, UNSWEETENED, MELTED | 1-1/8 lb | 2-2/3 cups |
| VANILLA, EXTRACT | 3-1/8 oz | 5-2/3 tbsp |
| EGG WHITES, FROZEN THAWED | 2-5/8 lb | 4-3/4 cups |
- Sift together flour, sugar, cocoa, baking powder, baking soda and salt. Set aside for use in Step 3.
- Place prune puree, water, melted chocolate and vanilla in mixer bowl; blend well at low speed 1 minute. Thaw egg whites under constant refrigeration at 41 F. or lower. Add egg whites; mix at low speed for 20 seconds; scrape down bowl.
- Add dry ingredients to mixer bowl; mix at low speed 1 minute. Scrape down bowl; mix at low speed 2 minutes or until thoroughly blended.
- Spread about 9 lb 14 oz batter into each lightly greased pan.
- Bake about 20 to 25 minutes or until done. Do not overbake.
- Cool; cut 6 by 9.
NOTE:
- In Step 5, if convection oven is used, bake at 325 F. 18 to 20 minutes or until done on high fan, open vent.