|FLOUR,WHEAT,GENERAL PURPOSE||3 lbs||2 qts 3 cup|
|SUGAR,GRANULATED||5-1/4 lbs||3 qts|
|COCOA||1-1/3 lbs||1 qts 3 cup|
|BAKING POWDER||1-1/8 oz||2-1/3 tbsp|
|SALT||5/8 oz||1 tbsp|
|SHORTENING||2-3/4 lbs||1 qts 2 cup|
|EGGS,WHOLE,FROZEN||2-3/4 lbs||1 qts 1-1/4 cup|
|SYRUP||1-7/8 lbs||2-5/8 cup|
|EXTRACT,VANILLA||1-3/8 oz||3 tbsp|
|NUTS,UNSALTED,CHOPPED,COARSELY||1-7/8 lbs||1 qts 2 cup|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
1 Place flour, sugar, cocoa, baking powder and salt in mixer bowl; blend well at low speed for 1 minute.
2 Add shortening, eggs, syrup and vanilla to dry ingredients. Mix at low speed for 1 minute then scrape down bowl. Mix at medium
speed for 2 minutes or until thoroughly blended.
3 Add nuts to batter; mix at low speed for 30 seconds.
4 Lightly spray each pan with non-stick cooking spray. Spread 4-3/4 quarts batter in sprayed pans.
5 Using a convection oven, bake for 25 to 30 minutes or until done at 325 F. on high fan, open vent. DO NOT OVERBAKE.
Brownies are done when a toothpick inserted in the center of baked brownies comes out clean.
6 Cool and cut 6 by 9.
|364 cal||46 g||6 g||19 g||55 mg||132 mg||45 mg|