Brownies

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
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

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
364 cal 46 g 6 g 19 g 55 mg 132 mg 45 mg

Portion

1 Brownie

Yield

100